Minty beetroot and goat's cheese salad

Prep: 5 mins
Cook: 30 mins
Minty beetroot and goat's cheese salad
Beetroot and goat's cheese is a great combination, with lots of vitamins and proteins.

400g beetroot, washed, trimmed, unpeeled and sliced

3 tbsp olive oil

2 tbsp mint sauce

2 tsp balsamic vinegar

100g soft goats ‘cheese, crumbled

Small bunch fresh mint, leaves only

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a roasting tin with foil, put the beetroot inside then drizzle with oil and roast for 30 minutes until just tender.

Whisk together the mint sauce and vinegar, season with salt and freshly ground black pepper.

Drizzle over the cooked beetroot and scatter with goats’ cheese and return to the oven for 5 minutes.

Sprinkle over mint leaves before serving.


Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Cheese, Vegetables, Oil

Recipe Type
Healthy, Salads

Level of Difficulty

Beetroot stains so wear gloves or wash hands directly after handling and protect your clothing.

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