Roasted Beetroot, Goats Cheese & Walnut Salad. A great main course salad.
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5 from 5 votes

Roasted Beetroot, Goats Cheese & Walnut Salad

Roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends. It can also be served with loads of crusty bread as a hearty vegetarian main.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Salad, Side Dish
Cuisine: Australian
Keyword: beetroot salad, roasted beet salad, roasted beetroot salad
Servings: 4
Calories: 322kcal
Author: Tania @ The Cook's Pyjamas


To roast the beetroot

  • 1 kg (2 lb) medium beetroot washed but not peeled
  • 2 cloves garlic crushed
  • a few sprigs of thyme
  • red wine vinegar
  • olive oil
  • salt & pepper
  • 60 ml (1/4 cup) water

To construct the salad

  • 3 Tablespoons walnut oil
  • 1 Tablespoon red wine vinegar
  • salt & pepper
  • 1 kg (2 lb) roasted beetroot
  • 150 g (6 cups) rocket (arugula) leaves
  • 150 g (2/3 cup) goats cheese
  • 40 g (1/3 cup) roasted walnuts chopped


To roast the beetroot

  • Pre-heat the oven to 180C
  • Place the beetroot, garlic cloves and thyme into a baking dish.
  • Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.
  • Season with salt and pepper.
  • Pour the water into the bottom of the baking dish.
  • Cover the baking dish with foil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.
  • The beetroot are ready when a metal skewer slides easily through the centre.
  • Remove from the oven and allow to cool slightly.
  • Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.
  • Proceed with the salad whilst the beetroot is still warm.

To construct the salad

  • Whisk together the walnut oil and red wine vinegar in a large bowl.
  • Season with salt and pepper.
  • Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.
  • Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.
  • Crumble the goats cheese over the top of the beetroot.
  • Scatter the walnuts over the goats cheese.
  • Serve.


  1. Peel the beetroot as soon as it is cool enough to handle.  The skins will slip right off. 
  2. If you've let the beetroot cool too much, a small serrated knife is your friend.
  3. Taste the beetroot before tossing it with the dressing.  Some beetroot varieties are quite sweet. If the beetroot is very sweet, add more vinegar to the dressing to balance out the flavours.
  4. The vinegar should be very evident in the dressing before you toss it through the beetroot.
  5. Beetroot can be roasted up to three days ahead.


Calories: 322kcal | Carbohydrates: 25.6g | Protein: 12.3g | Fat: 20.3g | Cholesterol: 17.3mg | Sodium: 377.6mg | Sugar: 17.7g | Vitamin A: 900IU | Vitamin C: 24.8mg