Roasted Beet Salad with Goat Cheese & Hazelnuts
Earthy sweet beets, creamy goat cheese, toasted hazelnuts and a sharp sherry vinaigrette. A winter favourite that feels luxurious.
A dish that proves vegetables can be the star. The sweetness of roasted beets against the sharp goat cheese and crunchy nuts is addictive. I serve this as a starter or light lunch all through the cold months.
- 600 g mixed beets (red and golden, scrubbed)
- 120 g goat cheese (soft, at room temperature)
- 60 g hazelnuts (toasted and roughly chopped)
- 2 handful arugula or baby spinach
- 3 tbsp extra virgin olive oil
- 1.5 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 pinch sea salt
- 1 pinch black pepper
Ingredients
- 600 g mixed beets (red and golden, scrubbed)
- 120 g goat cheese (soft, at room temperature)
- 60 g hazelnuts (toasted and roughly chopped)
- 2 handful arugula or baby spinach
- 3 tbsp extra virgin olive oil
- 1.5 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 pinch sea salt
- 1 pinch black pepper
Method
- 1
Preheat oven to 200°C / 400°F. Wrap beets individually in foil with a drizzle of olive oil and salt. Roast 40–50 minutes until a knife slips in easily.
- 2
While beets roast, toast hazelnuts in a dry pan until fragrant. Rub off skins in a clean towel and chop roughly.
- 3
Whisk together olive oil, sherry vinegar, Dijon, honey, salt and pepper until emulsified.
- 4
When beets are cool enough to handle, slip off skins and cut into wedges or slices.
- 5
Toss beets gently with half the dressing. Arrange on plates with arugula. Crumble goat cheese over the top, scatter hazelnuts, and finish with remaining dressing.
Note from Anna: You can roast the beets up to 3 days ahead. The salad looks most beautiful when you use both red and golden beets.
