Skip to main content

Beetroot and rocket salad with gorgonzola dressing

Skip to IngredientsSkip to Method

This salad is packed with so many delicious and rich flavours. Roasted beetroot with gorgonzola dressing, is your mouth watering yet?

  • Serves8
  • Cook time45 minutes
  • Prep time25 minutes, (+ cooling time)
Beetroot and rocket salad with gorgonzola dressing on a serving plate


  • 8 baby beetroot, trimmed, scrubbed
  • 1 tbs olive oil
  • ⅓ cup (80ml) pure cream
  • 2 tbs lemon juice
  • 150g gorgonzola
  • 200g green beans, trimmed
  • 1 large treviso radicchio, leaves coarsely torn
  • 1 large bunch rocket, coarsely torn
  • ½ cup (50g) walnuts, toasted, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the beetroot in a baking dish and drizzle with oil. Cover dish tightly with foil. Roast for 45 mins or until the skin peels away when rubbed. Set aside for 1 hour or until cool enough to handle. Peel and cut in half.
  2. Step 2

    Meanwhile, process cream, lemon juice, 2 tbs water and half the gorgonzola in a food processor until smooth.
  3. Step 3

    Cook beans in a saucepan of boiling water for 1 min or until just tender. Refresh under cold running water.
  4. Step 4

    Arrange radicchio, rocket, beetroot, beans and walnuts on a serving platter and crumble over the remaining gorgonzola. Drizzle with the dressing.