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
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
Method Prep:15min › Cook:1hr › Extra time:30min › Ready in:1hr45min
Preheat oven to 140 C / Gas 1.
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.
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.
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.
Turn oven temperature up to 200 C / Gas 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.
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.
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.
Drizzle warm beetroot and cheese with vinegar and top with roasted walnuts, beetroot greens and chives. Serve warm.
You can roast the beetroot the day before, wrap it in foil and refrigerate overnight if desired.