Walnut and herb-crusted goat’s cheese and beetroot salad recipe

starter recipes Dec 26, 2021

  • Serves 4
  • 20 mins to prepare and 1 hr 5 mins to cook, plus cooling
  • 506 calories / serving


  • 1 x 450g bunch fresh, medium-sized beetroot, trimmed
  • 2 thyme sprigs
  • 60g walnut pieces
  • 3 tbsp finely chopped flat-leaf parsley leaves
  • 2 tbsp finely chopped mint leaves
  • 2 x 150g packs French goat’s cheese
  • 150g sourdough bread
  • 1 small garlic clove, crushed
  • 5 tbsp extra-virgin olive oil
  • 1½ tbsp Belazu sherry vinegar


  1. Preheat the oven to 200°C, fan 180°C, gas 6. After washing the beets, place them in a large square of foil with thyme sprigs. Wrap tightly but loosely in plastic wrap and bake on a baking pan for 40-45 minutes, or until soft. Keep the oven on, but remove the beetroot package from the oven and lay it aside to cool for 10 minutes before opening. Remove the skin off the beets with rubber gloves and cut into wedges.
  2. On a baking tray, spread the walnut pieces out. Toast for 6-7 minutes in the oven, or until golden. Allow to cool before crushing or chopping half of the pieces finely. In a medium bowl, combine the crushed walnuts, chopped herbs, and plenty of black pepper. Mix thoroughly. Toss a teaspoon of cheese into the bowl with the nut mixture and toss lightly to coat. Transfer to a plate and repeat with the remaining cheese to form 12 lightly-coated pieces (depending on size).
  3. In a mixing dish, cut the bread into crouton-sized chunks. Spread out on a nonstick baking tray with the crushed garlic and 1 tbsp olive oil. Season well. Bake for 8-10 minutes, or until golden and crisp, stirring halfway through.
  4. Whisk together the remaining olive oil and sherry vinegar in a small basin. Divide the beetroot wedges, croutons and goat's cheese pieces between 4 serving plates. Drizzle with the dressing and distribute with the walnut pieces that were set aside.


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