Classic Cafe Beetroot Salad

Classic Cafe Beetroot Salad

By David
0:05 To Prep
0:30 To Cook
6 Servings
Average Rating
Difficulty Easy

The flavours of the beetroot roasted mixed with goats cheese are a perfect marriage!


  • 3-4 beetroots
  • 100g Baby spinach
  • 100g walnuts
  • 1 Tbs sherry vinegar
  • 100g goats cheese

Step 1

Heat oven to 180°C

Step 2

Top and tail the beetroot. Scrub the skin to remove the small roots. Leave the skin on for nutrients and enhanced colour and flavour.

Step 3

Cut beetroot into quarters or eighths (depending on size). Coat lightly with olive oil. Season. Place in oven.

Step 4

When beetroot is soft enough to be pierced by a knife, remove from oven and allow to cool.

Step 5

Emulsify vinegar with 2 tbsn olive oil. Season.

Step 6

Mix beetroot, spinach and walnuts together with the dressing.

Step 7

Crumble goats cheese over and serve.

Chef's Tips

The beetroot cannot be hot, but can be warm if preferred. Do not use canned beetroot – it is a completely different texture and flavour.

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