Roasted Beetroot, Walnut and Marinated Goats Cheese Salad

This salad combines our creamy goat cheese with sweet roasted beetroot and peppery rocket for a filling dish that can be enjoyed on its own or as a side. It is especially perfect as something lighter in the cold winter months!

Serves 8 people


  • 1kg Beetroot
  • 1/4 Cup Red Wine Vinegar
  • Salt and Pepper
  • 3 Tbsp. Olive Oil
  • 1 Sprig of Thyme
  • 500g Rocket
  • 220g Marinated Goats Cheese
  • 100g Roasted Walnuts


  • Step 1 Wash 1kg of beetroots and place them in a roasting tray. Drizzle them with the red wine vinegar, salt & pepper, olive oil and thyme.
  • Step 2 Place in the oven for 45 minutes at 180 degrees Celsius or until tender.
  • Step 3 Once out of the oven, allow them to cool briefly before removing the skins with your fingers or a knife. Cut them into 2cm pieces.
  • Step 4 Place rocket in a serving dish and top with roasted beetroot, walnuts and crumbled cubes of Marinated Goat Cheese.

Products Used

  • Photo of Marinated Goat Cheese 320g Marinated Goat Cheese 320g