There's loads of variations of beetroot, goat's cheese and rocket salad...here's mine! Beetroot and goat's cheese is a classic combination and combined with lightly dressed rocket and your choice of nuts, it makes a delicious salad.
The end result is lovely fresh beetroot with creamy soft goat's cheese, peppery dressed rocket leaves and crunchy nuts. It's perfect to serve with cold meats, quiche, barbecued food or at a picnic or buffet.
Tip
- This beetroot, goat's cheese and rocket salad recipe is easily adapted if you're making it for less or more people.
Other recipes you might also like to try
Click here for all side dishes, and here to browse snacks.
Recent New Recipes
Category Spotlight...
DATE NIGHT
Set the mood for a romantic evening with some delicious food...whether it's just you cooking for your loved one, or you cook together! As you browse the page you'll find suggestions for different meal ideas and cuisines as well as 2 collections - one for starters and one for mains. They're all designed to impress without the stress.
How to make this Beetroot, Goat's Cheese and Rocket Salad
Ingredients
- 300g vacuum packed cooked beetroot, cubed
- 150g log soft goat's cheese, roughly chopped
- 60g wild rocket
- 30g toasted pine nuts, or hazelnuts or walnuts (roughly chopped)
Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp runny honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and freshly ground black pepper, to taste
Instructions
- Mix all of the dressing ingredients together in a jug. Put the rocket leaves in a large bowl and pour over half the dressing, toss to coat the leaves.
- Transfer the dressed rocket leaves to a serving bowl and top with the beetroot, then the goat's cheese and finally with the nuts of your choice. Serve the remaining dressing with the salad, or use it for dressing other salad leaves.
- Enjoy on the side with cold meats, quiche, barbecued food or at a picnic or buffet.
Recipe Collection Spotlight...
DATE NIGHT STARTERS COLLECTION
Set the mood for a romantic evening with this collection of Date Night Starters. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Beetroot, Goat's Cheese and Rocket Salad
Ingredients
- 300 g (10.6 oz) vacuum packed cooked beetroot cubed
- 150 g (5.3 oz) log soft goat’s cheese roughly chopped
- 60 g (2.1 oz) wild rocket
- 30 g (1.1 oz) toasted pine nuts, or hazelnuts or walnuts (roughly chopped)
Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp runny honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and freshly ground black pepper to taste
Instructions
- Mix all of the dressing ingredients together in a jug. Put the rocket leaves in a large bowl and pour over half the dressing, toss to coat the leaves.
- Transfer the dressed rocket leaves to a serving bowl and top with the beetroot, then the goat’s cheese and finally with the nuts of your choice. Serve the remaining dressing with the salad, or use it for dressing other salad leaves.
- Enjoy on the side with cold meats, quiche, barbecued food or at a picnic or buffet.
Notes
- This beetroot, goat’s cheese and rocket salad recipe is easily adapted if you’re making it for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE