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Beetroot and goats cheese salad.
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5 from 10 votes

Easy Beetroot and Goats Cheese Salad

An easy beetroot and goats cheese salad recipe with crunchy toasted walnuts, drizzled with a delicious honey mustard dressing
Course Salad
Cuisine British
Prep Time 8 minutes
Total Time 8 minutes
Servings 4
Calories 340kcal
Author Beth Sachs

Equipment

  • Mixing Bowl
  • Small Whisk
  • Knife
  • Chopping Board
  • Frying Pan
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 100 g Walnuts
  • 100 g Salad Leaves rocket, spinach, mixed leaves
  • 250 g Cooked Mini Beetroot
  • 100 g Soft Goats Cheese crumbled
  • 100 g Cherry Tomatoes

For the honey mustard dressing

  • 1½ tablespoon Dijon Mustard
  • 1½ tablespoon Honey clear runny honey
  • 1½ tablespoon Cider Vinegar
  • 1½ tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Pepper

Instructions

  • Place the walnuts in a frying pan (no oil needed) and fry until toasted. Be careful, they will go from golden brown to burnt very quickly! Keep moving them around the pan with a wooden spoon.
    100 g Walnuts
  • Mix the olive oil, cider vinegar, honey, dijon mustard, salt, and pepper in a small bowl with a whisk.
    1½ tablespoon Dijon Mustard, 1½ tablespoon Honey, 1½ tablespoon Cider Vinegar, 1½ tablespoon Extra Virgin Olive Oil, ½ teaspoon Sea Salt, ¼ teaspoon Pepper
  • Halve the mini beetroot (or if using large beetroot, quarter them), and cut the cherry tomatoes in half with a sharp knife.
    250 g Cooked Mini Beetroot, 100 g Cherry Tomatoes
  • Lay the salad leaves on a large platter and top with the beetroot, crumbled goats cheese, walnuts, and tomatoes. Drizzle with the salad dressing just before serving.
    100 g Walnuts, 100 g Salad Leaves, 250 g Cooked Mini Beetroot, 100 g Soft Goats Cheese, 100 g Cherry Tomatoes

Notes

Expert Tips:
  • Drizzle the dressing over the beetroot and goats cheese salad just before serving. If you do it too soon before serving, the salad leaves will wilt.
  • Make double the quantity of honey mustard salad dressing and store the extra in a sterilised jam jar in the fridge. It will keep for up to 2 weeks.
  • Always use extra-virgin olive oil for salad dressings, for a far superior taste and flavour!
  • Wear gloves when cutting the beetroot to prevent your hands from getting stained.
 
Variations:
  • Swap the walnuts for pecan nuts or hazelnuts.
  • Add cooked chickpeas or cannellini beans for added protein.
  • Swap the honey in the dressing for maple syrup.
  • Use feta or blue cheese instead of goats cheese.
  • Sprinkle over thinly sliced red onion for more flavour.
  • Use roasted golden beets, as well as red beets.
  • Add freshly squeezed orange juice or lemon juice to the salad dressing
 
Storage:
To Store: If making the salad ahead of time, hold back the dressing until you're just about to serve it, to ensure the salad leaves don't wilt. Leftovers can be kept in the fridge for up to 3 days.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Beetroot and Goats Cheese Salad
Amount per Serving
Calories
340
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
7
g
Cholesterol
 
12
mg
4
%
Sodium
 
503
mg
22
%
Potassium
 
447
mg
13
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
10
g
20
%
Vitamin A
 
767
IU
15
%
Vitamin C
 
11
mg
13
%
Calcium
 
101
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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