Walnut and herb-crusted goat’s cheese and beetroot salad recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 5 mins to cook, plus cooling
  • 506 calories / serving
Add this recipe to your binder.

This vibrant, textured salad is the perfect starter for kicking off your Christmas dinner. Pairing sweet, earthy beetroot in a fragrant herb crust with the crunchy walnuts and creamy goat's cheese, it feels luxurious but is so easy to make.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wash the beetroots, then put in a large square of foil with the thyme sprigs. Wrap up in a tightly-sealed, but loose parcel, and bake on a baking tray for 40-45 minutes, until tender. Leave the oven on, but set aside the beetroot parcel to cool for 10 minutes before opening. Wearing rubber gloves, rub the skin from the beets and cut into wedges.
  2. Spread the walnut pieces out on a baking tray. Toast in the oven for about 6-7 minutes, until golden. Set aside to cool, then finely crush or chop half of the pieces. Put the crushed walnuts in a medium bowl with the chopped herbs and plenty of black pepper. Mix well. Drop a teaspoonful of cheese into the bowl and toss gently to coat in the nut mixture. Transfer to a plate and repeat with the remainder of the cheese to make 12 (depending on size) lightly-coated pieces.
  3. Cut the bread into crouton-sized cubes and put in a mixing bowl. Toss with the crushed garlic and 1 tbsp olive oil and spread out on a nonstick baking tray. Season well. Bake for 8-10 minutes, stirring halfway, until golden and crisp.
  4. In a small bowl, whisk the remaining olive oil with the sherry vinegar to combine. Divide the beetroot wedges, croutons and goat’s cheese pieces between 4 serving plates. Drizzle with the dressing and scatter with the reserved walnut pieces.

See more Christmas starters

  • Ingredients

  • 1 x 450g bunch fresh, medium-sized beetroot, trimmed
  • 2 thyme sprigs
  • 60g (2 1/2oz) walnut pieces
  • 3 tbsp finely chopped flat-leaf parsley leaves
  • 2 tbsp finely chopped mint leaves
  • 2 x 150g packs French goat’s cheese
  • 150g (5oz) sourdough bread
  • 1 small garlic clove, crushed
  • 5 tbsp extra-virgin olive oil
  • 1½ tbsp sherry vinegar
  • Energy 2110kj 506kcal 25%
  • Fat 36g 52%
  • Saturates 11g 55%
  • Sugars 10g 11%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 27.3g Protein 17.2g Fibre 1.7g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.