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Roasted beetroot with goat cheese and walnuts recipe

Roasted beetroot with goat cheese and walnuts recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

Sweet and earthy roasted beetroot with crunchy toasted walnuts and creamy goat cheese make a warm salad for a delightful winter lunch or side dish.

6 people made this

IngredientsServes: 2

  • 60g chopped walnuts
  • 1 large beetroot, top and bottom trimmed with green tops retained
  • 1 tablespoon walnut oil, or more to taste
  • 60g soft goat cheese
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons champagne vinegar
  • 40g reserved beetroot green tops, cut into very thin slivers
  • 2 teaspoons chopped fresh chives

MethodPrep:15min ›Cook:1hr ›Extra time:30min › Ready in:1hr45min

  1. Preheat oven to 140 C / Gas 1.
  2. Spread walnuts onto a baking tray and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  3. Turn oven up to 190 C / Gas 5. Crinkle up a piece of foil and place it into an oven-safe dish to act as a disposable rack. Place beetroot onto foil.
  4. Bake in the preheated oven until the beetroot just starts to turn tender, about 45 minutes. Wrap beetroot in foil and let cool to room temperature.
  5. Turn oven temperature up to 200 C / Gas 6.
  6. Peel beetroot with a sharp paring knife; peel skin from beetroot. Cut beetroot in half and cut halves into thick half-moon-shaped slices.
  7. Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beetroot slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beetroot. Sprinkle with sea salt and black pepper.
  8. Bake beetroot and cheese in oven until beetroot pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  9. Drizzle warm beetroot and cheese with vinegar and top with roasted walnuts, beetroot greens and chives. Serve warm.

Cook's Note:

You can roast the beetroot the day before, wrap it in foil and refrigerate overnight if desired.

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Easy and Delicious Roast Beetroot

Many people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.

Roasting brings out the full sweetness and nutritional goodness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.

The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta this is nice with fresh rocket (arugula).


    • 2 to 3 small beets
    • 1 tablespoon olive oil
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon unsalted butter
    • 1 medium onion, thinly sliced
    • 2 tablespoons dry white wine
    • 1 recipe Hamersley's Bistro Tart Dough , shaped and blind-baked according to the directions
    • 3 large eggs
    • 3/4 cup heavy cream
    • 4 ounces fresh goat cheese
    • 1 cup chopped walnuts (about 4 ounces)
    • 1 tablespoon walnut oil (optional)
    • About 2 tablespoons chopped fresh parsley

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Lovely colorful salad for Christmas dinner.

To the reviewer who asked about an easier way to peel beets: wrap your beets in foil to roast and the skin will fall right off!

This is a delicious salad and use of roasted beets. I used clementines for the juice and peel, plus I substituted with white balsamic vinegar. It was perfect.

Delicious and super easy. I also added some additional orange juice and sugar to the dressing to reduce the tartness. I did not make any adjustments to the walnuts and really didn't think it was necessary.

Made this for New Year's. Excellent salad with roast. Everyone loved it! Easy to make and prepare since all the work can be done the day before. Did add about 2 - 3 tbsp of orange juice extra. Also I used Feta instead, just because I don't like goat cheese as a topping. Add about 1/2 a english cucumber peeled and diced. Also added some spinach, and romaine to the lettuce mix. After reading the reviews of others, I still would not make the nuts candied since I found the dressing sweet enough.

The second time I made this I used a different goat cheese that was also recommended but from a different market. It was a tad salty and not nearly as good with this salad as the first which will sweet and smooth.

Fabulous salad! I went top of the line with all ingredients the best olive oil, fresh sqeezed orange juice and a fine local goat cheese recommended by the cheese experts at my local market. Peeling roasted beets is a challenge. Anybody have some advice here? That was the most time consuming part of the recipe. I did the beets, the candied walnuts (recipe from this site) and dressing the night before. Note: I added an extra tablespoon of orange juice and sugar to taste (about a tsp.) My husband, who doesn't even like beets, loved this salad as did all my guests. Delectable!

Rather than a wintertime dish, it is a summertime tradition to use our first home-grown beets of the year for this recipe. We tend to use regular salad greens from the garden as well. Such a nice combination of mellow earthy sweet and tangy, and a nice crunch from the walnuts. Highly recommended.

Easy to make, pretty and tasty.

This went over well at our family Christmas gathering. Ended up adding extra clementine juice (instead of orange) to the dressing because it was a bit too tangy. Used a delicious locatelli romano, its saltiness was perfect with the sweet beets and tart dressing.

I agree with some other reviewers - the dressing was too tart. I made it exactly as printed. Time to move on to other salads.

With the changes of adding candied pecans instead of walnuts, and adding 1/2 again as much OJ to the dressing, this was delicious.

Delightful salad! I served this for a 2nd course at my Christmas dinner with a couple of alterations: I substituted sherry vinegar, was generous with the orange peel, used fresh clementine orange juice and added a little raw sugar to take ease the citrus edge just a bit. Very easy and quick, especially if you make the dressing and roasted beets the day before.

Wonderful! Heeding the advice of other reviewers, I used freshly-squeezed OJ and substituted sherry wine vinegar for the white wine vinegar and it was absolutely wonderful! Used fresh goat cheese with herbes de provence, which was very soft and tossed in with salad and everything got creamy and messy and oh-so-tasty. My personal preference was for pecans instead of walnuts and it worked too. But when roasting the beets, add a tablespoon of olive oil.

I've made this recipe twice for large groups and it was well received both times. So many people love the fresh beets. And the beets-goat cheese combo is divine.

This is a recipe I would not hesitate to make again. I used freshly squeezed oranges for the juice and a little sugar to taste. We used candied pecans instead of walnuts and also peeled and cut the beets into wedges before roasting them. It was a big hit at our dinner party.

Excellent salad! Used sherry vinegar instead of white. It was a bit tart for me, so I added an extra tablespoon of OJ to the dressing (and a small pinch of salt). That did the trick. I also used grated orange peel instead of the thin strips, and candied pecans from Trader Joe's. Split two ways, it makes a wonderful light dinner. This is now my favorite beet & mixed green salad recipe.

I used toasted pecans instead of the walnuts, but otherwise loved the salad. Used very high quality and fresh ingredients - beets, cheese, pecans, olive oil, etc.. Delicious!

Have made it for guests on multiple occasions with rave reviews! Some suggestions for simplification only: candied walnuts are great, but raw walnuts works just as well. In addition, I made a simple balsamic vinagrette in lieu of the dressing. I used fig balsamic vinegar which added the sweetness of the orange and was a delicate touch to the other ingredients. I don't alwasy have the patience or time to zest oranges.

You get out of this salad exactly what you put into it. If you use fresh organic beets, roasted to perfection the night before, excellent, gourmet white wine vinegar and imported chilled goat cheese, if you use fresh organge juice to cut the tartness of the vinegar. if you follow the directions exactly, down to the last thin slices of organge peel and the ingredients are at room temperature as they suggest, you will have the most delicious salad in the entire world. Every word in this receipt is there for a good reason. Follow it to the letter and the result is perfection! Canned beets are a joke!

This was good, but not a WOW salad. I will make it again, but will used canned beets (didn't think cooking them myself added any flavor), and I would use candied walnuts. Unlike other reviews, I didn't think it was too tart or too much vinegar.

I found this recipe to be disappointing. It sounded delicious but not as flavorful as I hoped.

I "thinned out" the vinaigrette by adding more oil in reaction to those that said the salad was to vinegary (also, a "normal" vinaigrette is NOT one part oil to one part vinegar - it's more like 3 to 1 - and the OJ would count as vinegar to some degree). I also added fresh orange slices instead of the peel. I don't know, but there was just something missing here. More salt and pepper, maybe?

This was a big hit at my dinner party. It was nice to be able to do many parts early too. I bought pre-washed mixed greens so it was incredibly easy to assemble. I would definitely make it again and can't think of what I might change other than trying it with candied walnuts which I've had in restaurants.

Not bad, but I was a bit disappointed. I expected a more flavorful salad. On this site, there are better salads. The white wine vinegar might have overpowered the other ingredients. The search continues.

Goat Cheese, Roasted Beet, and Walnut Tart

  • Quick Glance
  • (3)
  • 1 H
  • 3 H
  • Makes 1 10-inch tart


  • For the pastry
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, cut into small cubes and well chilled
  • 4 to 5 tablespoons ice water
  • For the filling
  • 2 to 3 small beets
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 medium onion, thinly sliced
  • 2 tablespoons dry white wine
  • 3 large eggs
  • 3/4 cup heavy cream
  • 4 ounces fresh goat cheese
  • 1 cup chopped walnuts
  • 1 tablespoon walnut oil (optional)
  • About 2 tablespoons chopped flat-leaf parsley leaves


In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)

Dump the mixture out onto a clean surface and make a well in the center of the flour. Pour the ice water into the well. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water. Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface. With the heel of your hand, push down and away from you all along the line of dough. With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action. This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry. With the pastry scraper, gather the dough up into a ball it’s fine if the dough does not come together completely at this time.

Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling. The dough will keep in the refrigerator for up to 2 days. You can also freeze the dough, well wrapped allow it to defrost for a day in the refrigerator before using it.

On a lightly floured surface, roll out the dough so it is slightly larger around than the 10-inch tart mold and about 1/8 inch thick. If your rolling yielded something unlike a circle, use a knife to trim the raggedy edges, but keep the size of the circle larger than the tart pan. Carefully lift the dough over the tart pan and allow it to fall into the pan, centering it fairly well. Gently ease the dough into where the sides of the pan meet the bottom. If necessary, lift the dough that’s hanging over the edge and bring some of the excess down into the pan to ensure that the dough is following the pan’s contours. Once the dough covers the entire bottom of the pan, fold the excess dough over into the pan to make thicker walls. Press the dough into the edges of the pan and build up the wall of dough slightly so that it’s a bit higher than the edge of the pan. Refrigerate the dough for at least 30 minutes before baking.

To blind-bake the tart crust heat the oven to 375°F (190°C). Line the mold with aluminum foil, and then fill the foil with baking weights, dried beans, or rice. Bake for 12 minutes. Remove the foil and beans and continue to bake until the crust is well browned. Remove from the oven and let the crust cool a bit before assembling your tart.

Heat the oven to 350°F (175°C). Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour. Allow the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands you may want to wear gloves for this step.)

Heat the butter in a saute pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.

Heat the oven to 350°F (175°C). Toss the beets and onion together and put them into the blind-baked tart shell. Whisk together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

Roasted Beetroot Salad with Orange & Goat’s Cheese

Glorious beet are coming into season and what better way to celebrate their arrival than with this roasted beetroot salad. Roasted beets are one of life’s simple pleasures. Soft and earthy with a little sweetness they are the shining star of this salad. With sweet, juicy oranges, fresh tomatoes, fiery red spring onions, smooth goat’s cheese and crunchy walnuts this salad will go down a treat. Top it all off with a lovely orange and mint dressing and you’ve got a killer salad. This salad is really easy to make and would be great for a dinner party or special lunch. Think minimum fuss and maximum taste, your guests will be very impressed.

Beets come into season in June, they are now known to be really good for us, I’ve always just liked them for the taste, so the health benefits are a bonus. This roasted beetroot salad was inspired by a juice I used to make, a raw beet, orange and mint juice. I know, a bit weird but it was delicious. I gave away my juicer some time ago, I didn’t have the room for it and if I’m honest, I lost the inclination to make vegetable juices. We like to eat our vegetables these days. Saying that, that juice was one of my favourites.

I used lamb’s lettuce as the base for this salad, it’s also known as corn salad or mâche. It’s nice and soft with a nutty flavour, yet strong enough for the earthy beets. You could use salad greens if you prefer. The goat’s cheese I used for this is a hard goat’s cheese, so it’s good and crumbly, a smooth goat’s cheese is perfect against the roasted beets. The orange segments liven this salad up and give it some sweetness which brings out the sweetness in the beetroot. Some people don’t like mixing citrus fruits with dairy, I don’t have a problem with it, in fact I really like it. The walnuts add crunch and the red spring onions add just a little heat, the juicy tomatoes add a little tartness and the hint of mint gives it all a lovely freshness.

The orange and mint dressing is subtle but complements the whole salad beautifully. So the quantities for the dressing will give you enough to serve 4 people, but if you do have any leftover then it will keep for a up to 3 days once refrigerated. If you do have any leftover then it goes very nicely with some lemon and rosemary grilled chicken salad.

This roasted beetroot salad is the perfect salad for those evenings when you don’t want to do too much cooking, but still want something fresh and light with maximum flavour. Enjoy x

Roasted Beet Salad with Hazelnuts and Goat Cheese

We all know there are vegetables that many, many people despise. (A Brussels sprout looks around the room nervously and begins to back away. Soon to be followed by a turnip. And then a beet. The beet grabs a stick of celery from a nearby Bloody Mary as it exits.) But the thing is, I’m pretty sure that most people just think they hate these vegetables. And the aversion they experience is not because these maligned veggies are actually gross*, but because they’ve most likely had them prepared incorrectly.

*Except for celery which actually is gross and no amount of jiggery pokery will change that.

Take Brussels sprouts, for example (always at the very top of the “hated vegetable” list). Many people boil them until they are a thoroughly revolting shade of gray and the texture of a moldy sponge. They also think that a little pat of butter will camouflage the criminally sulfurous smell. Then they wonder why there is a child-shaped hole in the wall and little Timmy has run off to join the circus. BUT, take those same sprouts, coat them well in olive oil, salt and pepper and roast them in a very hot oven and they’ll come out as crisp as french fries and just as addictive. And little Timmy can stay in school and become a doctor, or a film editor or some other, equally respectable occupation.

So now let’s talk about the poor, innocent beet. What is it about this gorgeous vegetable that make so many people scream “nope, nope, nope” and slither as far away as possible?

Honestly I just don’t get the beet hatred. Maybe it’s the mushy canned and overly-sour versions that were popular the 1970s that throw people off. The fact is that when beets are prepared well, they have a lovely, earthy flavor that is delicious, especially when paired with tart goat cheese and sweet, crunchy hazelnuts.

They’re also insanely healthy. Like, crazy good for you. Beets and beet greens contain valuable nutrients that can help lower blood pressure, fight cancer and inflammation, boost stamina, and support detoxification.

Roasting beets in the oven with garlic and thyme concentrates their sweet flavor.

This Shallot-Mustard Vinaigrette is so simple and so delicious, we use it on almost every salad we make.

Matt picked up this beautiful ash-ripened “Bonne Bouche” goat cheese from our favorite store, Beacon Pantry. Let the beets marinate in a few tablespoons of the dressing.

Beetroot Recipes That Are Colourful, Sweet And Totally Delicious

Beetroot is a pretty well rounded vegetable. It's rich in iron and healthy antioxidants, and is also useful in helping lower blood pressure. So, why don't we eat it more often? Well, maybe we're a little scared. But there's no need to be! With everything from Beetroot Hummus to Vegan Beetroot Burgers to try out, there's plenty of ways to cook with this colourful ol' vegetable. Check out our favourite beetroot recipes now.

This easy recipe turns regular ol' hard boiled eggs into something special. We love eating them solo with a beer or martini, but they'd also make the most beautiful Cobb Salad ever!

This hummus recipe is worth the extra effort. Dried chickpeas guarantees the best flavour. Of course you can use canned if you prefer, but we urge you to try this method at least once. Beetroot juice adds the beet-y flavour without the pink fingers!

Crunchy beets give this salad the perfect amount of bite.

Autumn is the season of vibrant colours and flavours. This pesto showcases both. Combine walnuts with freshly roasted beetroot (which, couldn&rsquot be easier to prepare), vinegar, garlic, and a few tablespoons of oil in a food processor to make the most gorgeous looking pesto we&rsquove ever seen. Warning: you&rsquoll want to toss it with everything from pizza to tacos!

This is the perfect salad: creamy goat cheese (sub feta if you prefer it), roasted beets, avocado. We love rocket for its peppery bite, but feel free to swap in whatever salad green you like.

Recipe Summary

  • 5 tablespoons extra virgin olive oil, divided
  • ¼ cup white balsamic vinegar
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (8-ounce) package precooked red beets or golden beets, cubed*
  • 24 (1/4-inch-thick) baguette slices
  • 1 (4-ounce) package goat cheese, softened
  • ¼ cup chopped toasted walnuts
  • Garnish: micro greens, thinly shredded beet greens, or fresh parsley

Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.

Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.

Spread toasted baguette slices with goat cheese. Remove reserved beets from marinade with a slotted spoon, and arrange over goat cheese. Sprinkle with walnuts garnish, if desired.

*If you can't find precooked beets, cut greens and ends of roots from 8 ounces fresh beets. Scrub well, wrap each in aluminum foil, and bake at 375° for 50 minutes or until tender cool. Unwrap, peel away skin, and cube.