There's loads of variations of beetroot, goat's cheese and rocket salad...here's mine! Beetroot and goat's cheese is a classic combination and combined with lightly dressed rocket and your choice of nuts, it makes a delicious salad.
The end result is lovely fresh beetroot with creamy soft goat's cheese, peppery dressed rocket leaves and crunchy nuts. It's perfect to serve with cold meats, quiche, barbecued food or at a picnic or buffet.
Tip
- This beetroot, goat’s cheese and rocket salad recipe is easily adapted if you’re making it for less or more people.
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How to make this Beetroot, Goat's Cheese and Rocket Salad
Ingredients
- 300g vacuum packed cooked beetroot, cubed
- 150g log soft goat’s cheese, roughly chopped
- 60g wild rocket
- 30g toasted pine nuts, or hazelnuts or walnuts (roughly chopped)
Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp runny honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and freshly ground black pepper, to taste
Instructions
- Mix all of the dressing ingredients together in a jug. Put the rocket leaves in a large bowl and pour over half the dressing, toss to coat the leaves.
- Transfer the dressed rocket leaves to a serving bowl and top with the beetroot, then the goat’s cheese and finally with the nuts of your choice. Serve the remaining dressing with the salad, or use it for dressing other salad leaves.
- Enjoy on the side with cold meats, quiche, barbecued food or at a picnic or buffet.
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Beetroot, Goat's Cheese and Rocket Salad
Ingredients
- 300 g (10.6 oz) vacuum packed cooked beetroot cubed
- 150 g (5.3 oz) log soft goat’s cheese roughly chopped
- 60 g (2.1 oz) wild rocket
- 30 g (1.1 oz) toasted pine nuts, or hazelnuts or walnuts (roughly chopped)
Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp runny honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and freshly ground black pepper to taste
Instructions
- Mix all of the dressing ingredients together in a jug. Put the rocket leaves in a large bowl and pour over half the dressing, toss to coat the leaves.
- Transfer the dressed rocket leaves to a serving bowl and top with the beetroot, then the goat’s cheese and finally with the nuts of your choice. Serve the remaining dressing with the salad, or use it for dressing other salad leaves.
- Enjoy on the side with cold meats, quiche, barbecued food or at a picnic or buffet.
Notes
- This beetroot, goat’s cheese and rocket salad recipe is easily adapted if you’re making it for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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