If your only experience of beetroot is the pickled kind swimming in vinegar, this recipe might just change your mind. Fresh baby beetroot, roasted whole to keep all its natural sweetness and goodness, is a completely different thing: earthy, tender and delicious. Paired here with creamy goats cheese, toasted walnuts and peppery spinach, this beetroot and goats cheese salad is a lovely way to get more veg into your family’s meals – and simple enough for a weeknight dinner or a weekend lunch with friends.
Serves 4
Ingredients
- 12–15 baby beetroot
- 2 tbsp lemon juice
- 80ml extra virgin olive oil
- 1 tsp Dijon mustard
- 70g baby spinach leaves (plus some small beetroot leaves, if you have them)
- A bunch of flat-leaf parsley, roughly chopped
- 100g soft goats cheese, crumbled
- 75g toasted walnuts
Method
1. Twist the leaves off the beetroot rather than cutting them, as cutting causes them to bleed. Leave about 2 inches of stalk attached to each beet. Wash well and pat dry.
2. Wrap the beetroot in a foil parcel and bake in a hot oven (220°C) for 35–45 minutes, until very tender. Check by piercing with a knife.
3. Rinse each beetroot under cold water so it’s easier to handle, then rub off the skin with your fingers – it should come away easily once cooked. Repeat with all the beetroot, then cut into quarters.
4. Whisk together the lemon juice, olive oil and mustard in a small bowl. Season to taste.
5. Place the spinach, beetroot leaves and chopped parsley in a large bowl. Toss with half the dressing, then divide among four plates (or keep in the large bowl if serving family-style).
6. Scatter over the roasted beetroot, crumbled goats cheese and toasted walnuts.
7. Garnish with a little extra parsley, drizzle with the remaining dressing and serve straight away.
Frequently Asked Questions
Can I use pre-cooked beetroot instead of roasting my own?
Yes, ready-cooked beetroot (not pickled) works well if you’re short on time. Simply quarter it and add it to the salad in place of the roasted beetroot in the recipe.
What can I use instead of goats cheese?
Feta or a mild soft cheese are good substitutes if goats cheese isn’t to your taste, though the flavour will be a little different.
Is this salad suitable for kids?
Many children enjoy the natural sweetness of roasted beetroot, and this salad can easily be adapted – try serving the components separately so everyone can build their own plate.
Can I make this salad ahead of time?
The beetroot can be roasted and peeled in advance and kept in the fridge for a day or two. Assemble the salad with the dressing just before serving so the spinach stays fresh.
Do I need to peel the beetroot before cooking?
No, roast the beetroot in its skin – it comes away easily with your fingers once cooked, and this method helps keep the beetroot moist and full of flavour.
Related Recipes
Looking for more veg-forward family recipes? You might also like our Broad Bean Hummus, another simple, seasonal recipe that’s easy to make with the kids.
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