Looking for a fresh, vibrant salad that’s both simple to make and full of flavour? This Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese is the perfect balance of earthy, sweet, and creamy. Roasting the beetroot in foil enhances its natural sweetness, while the toasted walnuts add a satisfying crunch. Finished with a tangy balsamic dressing and creamy goat cheese, this salad is a crowd-pleaser that works beautifully as a side or a light meal.
Why You’ll Love This Roasted Beetroot Salad with Goat Cheese
- Perfect Balance of Flavours: Earthy beetroot, creamy goat cheese, crunchy walnuts, and a tangy balsamic dressing create a harmonious blend of textures and tastes.
- Easy to Prepare: Roasting the beetroot in foil locks in moisture and enhances the flavour, while toasting the walnuts deepens their nuttiness.
- Versatile Side or Main: Serve it on its own for a light meal or pair it with grilled meats for a more substantial dish.
Ingredients
- Beetroot
- Baby spinach
- Walnuts
- Goat’s Cheese
- Red Onion
- Olive Oil
- Balsamic vinegar
- Honey
- Dijon mustard
- Salt and pepper
Substitutions & Shortcuts
🔸 Beetroot: If you’re short on time, you can use the vacuum-packed cooked beetroots from the supermarket. Just make sure they are plain and not pickled. Avoid pickled beetroot from a jar, as it will throw off the flavour balance of the salad.
🔸 Walnuts: Swap walnuts for pecans or hazelnuts for a different nutty flavour.
🔸 Goat Cheese: If you’re not a fan of goat cheese, try using feta or ricotta instead.
🔸 Spinach: Substitute rocket (arugula) or mixed salad greens if you prefer a peppery flavour.
Perfect Pairing for this Roasted Beetroot Salad with Goat Cheese
This salad is delicious on its own, but it pairs beautifully with grilled meats, especially lamb. Try serving it alongside these Grilled Lamb Cutlets with Herb Sauce for an impressive meal. The herb sauce and juicy lamb complement the sweet and tangy flavours of the beetroot salad perfectly.
Tips for Success
✅ Use fresh beetroot – Fresh, whole beetroot has the best flavour and texture but vac packed is the next best option.
✅ Don’t skip toasting the walnuts – It brings out their rich, nutty flavour.
✅ Adjust the dressing – If you prefer a sweeter dressing, add a little more honey.
This Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese is easy to make yet packed with flavour. Whether you’re looking for a quick side or a satisfying lunch, this salad ticks all the boxes. Try it today and elevate your salad game!
Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese
Print Pin RateIngredients
For the Salad
- 2 medium beetroot trimmed and scrubbed clean
- 100 g baby spinach
- ½ cup walnuts toasted and roughly chopped
- 80 g goat cheese crumbled
- ½ small red onion thinly sliced (optional)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- salt and pepper to taste
Instructions
- Roast the Beetroot: Preheat the oven to 200°C (400°F). Wrap each beetroot tightly in foil and place them on a baking tray. Roast for 45–60 minutes or until a knife easily pierces through the beetroot. Let them cool slightly, then peel off the skins (they should slip off easily). Cut into wedges.
- Toast the Walnuts: While the beetroot is roasting, spread the walnuts on a separate baking tray and toast in the oven for 5–7 minutes, or until golden and fragrant. Let cool.
- Make the Dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large serving bowl, layer the baby spinach, roasted beetroot, toasted walnuts, and red onion (if using). Crumble the goat cheese over the top.
- Dress and Serve: Drizzle the dressing over the salad just before serving. Toss gently to combine, or serve with the dressing on the side.
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