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Baked goat's cheese with grape, walnut and beetroot salad recipe

Baked goat's cheese with grape, walnut and beetroot salad recipe

5 ratings

The distinct sweet flavour of Candyfloss grapes is what makes this simple salad so unique. Complete with warm and salty goat's cheese, it's a real feast for the senses. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 386 calories / serving
  • Vegetarian
  • Gluten-free


  • 50g walnut halves
  • 2 x 100g goat’s cheese rounds
  • 2 tbsp olive oil, plus extra for greasing
  • ½ tsp Dijon mustard
  • 1 lemon, juiced
  • 1 tsp clear honey
  • 250g Candyfloss grapes, halved
  • 180g pack Tesco Finest sweet and fiery beetroot, sliced
  • 80g pack watercress, spinach and rocket salad

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    10g 50%
  • Sugars

    21g 23%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 21.1g Protein 12.4g Fibre 1.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.
  2. Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl. Season, then whisk in the oil with 2 tsp water until combined.
  3. To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts. Delicious with crusty bread.
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