Roasted Beetroot Salad with Goat's Cheese & Mint & Ginger Dressing

3:00 am on 4 July 2009

Preparation time: 45 minutes

(Serves 2)


8 baby beetroot, trimmed and washed
olive oil
1 tbsp grated ginger
1 clove garlic, crushed
3 tbsp walnut oil
1 tbsp tarragon vinegar
½ tsp salt
100g soft fresh goat's cheese
3 cups baby beetroot leaves, or baby red chard leaves or rocket
1 tbsp chopped mint
¼ cup roughly chopped fresh NZ walnuts


1. Rub beetroot with oil and put them in a shallow ovenproof dish, like a Swiss roll tin, lined with baking paper. Cook beetroot in an oven preheated to 210C (fanbake) for 20-35 minutes, depending on their size, or until tender when pierced with a skewer.

2. Squeeze the juice from the grated ginger into a bowl and add the garlic, walnut oil, tarragon vinegar and salt. Whisk together.

3. Slice the goat's cheese. Wash and dry salad leaves. When beetroot are cool enough, slip off their skins and slice.

4. Put salad leaves in a bowl. Rewhisk dressing, adding mint, and pour a little of it over the salad leaves and toss gently. Divide between two plates. Arrange beetroot and goat's cheese on top. Scatter over walnuts. Pour remaining dressing over salads and serve straight away.

From Jesse Mulligan, 1–4pm

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