Power by dinner4good.com

Time to cook: 2 hours

STARTER: Roast Beetroot, Goats Cheese & Walnut Salad

We like to prepare this dish with freshly cooked beetroot and, ideally, with baby beetroot as it's sweeter and more tender. If you can only get mature beetroot then chop it into small chunks, about 3cm square, but you don't need to be too exact.

If you can get the beetroot with baby leaves attached then use the leaves in the salad. If there's no fresh beetroot in the shops or if you're short on time, you can always use ready cooked beetroot as it's available all year round.

Peeling and scrubbing the beetroot will give you pink hands for a little while! It washes off pretty quickly, but if you want to avoid it then wear rubber gloves!

This starter / salad is delicious with the beetroot still slightly warm from the oven. If the beetroot is cooked before hand bring to at least room temperature before serving – cold beetroot straight from the fridge will be good, but less flavoursome. 


Serves 8

  • 20 to 24 baby beetroot or about 10 larger ones
  • 6 tablespoons olive oil
  • half a cup of runny honey
  • 400g soft goats cheese or feta, crumbled or chopped into small chunks
  • 8 handfuls of salad leaves - baby spinach and rocket make a good combination
  • 8 tablespoons of chopped walnuts
  • a handful of sunflower/pumpkin seeds to garnish 


1. Preheat the oven to 200 ̊C

2. Start preparing about 2 hours before serving.

3. Scrub or peel beetroot and cut into quarters, place in a baking dish with the olive oil and honey.

4. Season with salt and pepper and bake for at least 45 minutes until tender.

5. Allow to cool.

6. Arrange the salad leaves on individual plates and top with the beetroot, cheese and walnuts.

7. Drizzle over the remaining beetroot, oil and honey juices from the baking tray and serve.


Recipe author: The Dinner4Good Team

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