This unusual salad balances the goat's cheese and beetroot flavours to perfection.


  • 200 g goats cheese
  • 4 large beetroots (roasted in their skins and peeled)
  • 1 tblsp olive oil
  • 20 g pine nuts
  • 100 g rocket leaves
  • for the vinaigrette
  • 2 tblsp white wine vinegar
  • 6 tblsp extra virgin olive oil
  • salt and freshly ground black pepper


  • Pre-heat the oven to 180°C (Gas 4).
  • Wash the beets, dry on kitchen roll and lightly brush with oil.
  • Season with salt and pepper and place on a baking tray and roast in the oven for about 45 minutes or until just tender.
  • Set aside and leave to cool.
  • Toast the pine nuts on a large baking tray for 3-4 minutes until brown.
  • Trim and peel the cooled beets and slice three of them very thinly and dice the remaining one.
  • Make the vinaigrette, by whisking the vinegar, olive oil and seasoning until thick and lastly, break the goat’s cheese into rough, small chunks.
  • Place the diced beetroot in a bowl with the rocket, pine nuts and crumbled goat’s cheese.
  • Place a circle of thinly sliced beetroot on the plate and place a mound of mixed salad on top.
  • Drizzle everthing with the vinaigrette and serve.

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