Roasted Beet Goat Cheese Salad

A classic beetroot, rocket and goats cheese salad, perfect as a side salad for a summer BBQ or easy, delicious lunch. Try out Chevre or Ashed Chevre in this one. 

Recipe credit:

  • 6 medium whole beetroots, scrubbed
  • 6 cups rocket or baby spinach
  • 1 avocado, sliced
  • 120 grams goat cheese, crumbled
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt

  • Freshly ground black pepper


1. Preheat oven to 200 degrees. Wrap each beetroot in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.

2. Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.

3. Place rocket in a large serving bowl and lightly dress with vinaigrette. Top with sliced beetroot, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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