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Roasted baby beetroot salad with goat’s cheese cream

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 2 serves veg or fruit

Delight your taste buds with the vibrant hues and flavours of our roasted baby beetroot salad accompanied by a delicious cheese cream.

  • Serves6, as a side
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Roasted baby beetroot salad with goat’s cheese cream

Ingredients

  • 1 bunch baby beetroot, trimmed
  • 2 red onions, cut into wedges
  • 1 tbs caster sugar
  • 1 tsp salt
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (50g) walnuts
  • 1 1/2 tbs honey
  • 2 oranges, peeled, cut into segments, juice reserved
  • 2 tbs dill sprigs

Goat’s cheese cream

  • 100g goat’s cheese
  • 150g ricotta

Nutritional information

Per Serve: Energy: 1350kJ/323 Cals (16%), Protein: 10g (20%), Fat: 22g (31%), Sat Fat: 6g (25%), Carb: 21g (7%), Sugar: 21g (23%), Dietary Fibre: 5g (17%), Sodium: 581mg (29%).

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.

Method

  1. Step 1

    Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray. Roast for 1 hour or until tender. Set aside to cool.

  2. Step 2

    Meanwhile, place the onion in a small baking dish. Add the sugar, salt, 1 tbs oil and half the vinegar and toss to combine. Roast for 30 mins or until just tender. Set aside to cool.

  3. Step 3

    Line a baking tray with baking paper. Place walnuts on lined tray and roast for 8 mins or until light golden. Drizzle with honey. Season. Roast for a further 5 mins or until caramelised. Set aside to cool.

  4. Step 4

    To make goat’s cheese cream, place the goat’s cheese and ricotta in a food processor and process until smooth.

  5. Step 5

    Place the reserved orange juice in a screw-top jar with remaining oil and vinegar. Shake until combined. Season.

  6. Step 6

    Wearing gloves to avoid staining your hands, peel each beetroot and cut into wedges. Place in a bowl with the onion mixture and any pan juices. Drizzle over half the orange juice mixture and toss to combine.

  7. Step 7

    Spread the goat’s cheese cream over a serving platter. Top with the beetroot mixture, orange segments and dill. Drizzle with the remaining orange juice mixture. Sprinkle with the walnut mixture and serve immediately.

Recipe tip

COOK. STORE. SAVE
Use it up:
Use leftover walnuts to make our Melomakarona.

Plan ahead: Save time on Christmas Day by making the walnut mixture 1 day in advance – set aside to cool, then store in a sealed container at room temperature. 

Roasted baby beetroot salad with goat’s cheese cream

Roasted baby beetroot salad with goat’s cheese cream
  • Serves6, as a side
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Ingredients
  • 1 bunch baby beetroot, trimmed
  • 2 red onions, cut into wedges
  • 1 tbs caster sugar
  • 1 tsp salt
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (50g) walnuts
  • 1 1/2 tbs honey
  • 2 oranges, peeled, cut into segments, juice reserved
  • 2 tbs dill sprigs

Goat’s cheese cream

  • 100g goat’s cheese
  • 150g ricotta
    Description

    Delight your taste buds with the vibrant hues and flavours of our roasted baby beetroot salad accompanied by a delicious cheese cream.

    Method
    1. Step 1

      Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray. Roast for 1 hour or until tender. Set aside to cool.

    2. Step 2

      Meanwhile, place the onion in a small baking dish. Add the sugar, salt, 1 tbs oil and half the vinegar and toss to combine. Roast for 30 mins or until just tender. Set aside to cool.

    3. Step 3

      Line a baking tray with baking paper. Place walnuts on lined tray and roast for 8 mins or until light golden. Drizzle with honey. Season. Roast for a further 5 mins or until caramelised. Set aside to cool.

    4. Step 4

      To make goat’s cheese cream, place the goat’s cheese and ricotta in a food processor and process until smooth.

    5. Step 5

      Place the reserved orange juice in a screw-top jar with remaining oil and vinegar. Shake until combined. Season.

    6. Step 6

      Wearing gloves to avoid staining your hands, peel each beetroot and cut into wedges. Place in a bowl with the onion mixture and any pan juices. Drizzle over half the orange juice mixture and toss to combine.

    7. Step 7

      Spread the goat’s cheese cream over a serving platter. Top with the beetroot mixture, orange segments and dill. Drizzle with the remaining orange juice mixture. Sprinkle with the walnut mixture and serve immediately.