Roast beetroot with baby chard goat's cheese and walnuts

From Gourmet Food for a Fiver by Jason Atherton The Times March 20 2010

Cuisine: English

Main Ingredient: Beetroot

Category: Salad

Difficulty: 1/10

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Roast beetroot with baby chard goat's cheese and walnuts

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3red beetroot; washed
somesea salt
1plain goat's cheese; about 150g without rind
40 mlMilk
40 gbaby chard leaves; or mixed baby greens such as rocket or spinach
someOlive oil; to drizzle
for the walnut dressing
100 gwalnuts; shelled and chopped
15 gparsley leaves; finely chopped
15 gchervil leaves; finely chopped
1 cloveGarlic; peeled and crushed
2 tablespoonWhite wine vinegar
150 mlOlive oil
for the glaze
40 mlthin honey
50 mlRed wine vinegar
65 mlOlive oil


2 1 Preheat the oven to 200°C/gas 6. Trim the tops and roots from the beetroot, chop the trimmings and put into a saucepan. Cut off and roughly chop a quarter of 1 beetroot; add to the pan. Loosely wrap all the rest of the beetroot in foil, sprinkle with a little salt and bake until tender , about 1–1½ hours. Unwrap and leave to cool.
3 2 In a small bowl, mix the goat’s cheese with the milk, using a fork to loosen it slightly. Cover and refrigerate.
4 3 For the walnut dressing, toast the walnuts in a dry frying pan over a medium heat until they are a light golden brown and give off a nutty aroma. Tip into a bowl and add the herbs, garlic, wine vinegar and olive oil. Stir to combine and season with salt to taste.
5 4 Peel the cooled beetroot and set aside; add the skins to the other trimmings.
6 5 To make the glaze, pour 200–300ml water over the beetroot trimmings — just enough to cover them. Bring to the boil and simmer for 10 minutes or until the water is deep red in colour. Strain, discarding the trimmings, and return to the pan. Whisk in the honey, wine vinegar, olive oil and some salt. Simmer until reduced and thickened to a syrupy glaze, about 6–8 minutes.
7 6 Meanwhile, cut the beetroot into wedges. Toss into the pan and gently move them around with a spoon to coat with the glaze and heat through, about 3–5 minutes.
8 7 Place a ring of beetroot wedges on each plate and drizzle with the glaze. Dollop the goat’s cheese in between and spoon on the dressing. Arrange the salad leaves decoratively and sprinkle with a few drops of olive oil and a little sea salt.
  • Roast beetroot with baby chard goat's cheese and walnuts

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