Beetroot and Goat’s Cheese Salad

Salads are far more than just greens and dont have to be boring. This is a great example of one such salad which is attractive, zingy and bursting full of flavour and can beat any French hors doeuvres hands down!

It combines the sweetness of the beetroot with the saltiness of goats cheese (or French brie if you are not a goats cheese fan) , the crunchiness of honeyed caramel with the softness of rocket leaves, the crisp walnut bites with the moist flavour of sweet bell pepper. I can go on and on…..


  • 1 Goats cheese or French brie, good quality
  • Pinch of pepper
  • 1/4 tsp Garlic, grated
  • 1 tbsp Honey
  • Pinch of thyme
  • Drizzle of olive oil
  • Beetroot slices
  • Sweet pepper slices
  • Walnuts, a handful
  • Rocket leaves, a bag

Heat oven to 180 degrees celsius.

Mix together garlic, honey, thyme and pepper with a whisK. Drizzle over cheese with a dash of olive oil. Bake cheese for 10 mins in the oven.

Chargrill sweet peppers and beetroot.

Meanwhile prepare your balsalmic reduction by pouring it into a small saucepan. Bring it to a boil and simmer for the next 5-7 minutes till half the quantity.

Arrange a bed of rocket leaves and chargrilled bell peppers and beetroot.

Drizzle the balsalmic reduction over it.

Place the baked cheese on the bed of salad. Drizzle some more honey and serve warm.

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