This earthy, sweet and salty salad of roasted beetroot, crostini of ashed goat’s cheese makes a perfectly simple and delicious light lunch.


  • 3 cups mixed greens (watercress, rocket, lettuce, baby spinach)

  • 6 baby beetroots or 2 large beetroots, washed

  • ½ cup walnuts, lightly toasted, chopped

  • ½ fennel, finely sliced

  • 50g ashed goats curd

  • 6 slices sourdough baguette or similar, toasted

  • Dressing 

  • 1 Tbsp red wine or raspberry vinegar

  • 2 Tbsp olive oil

  • 1 tsp maple syrup

  • 1 tsp Dijon mustard

  • Sea salt and freshly cracked black pepper


  • 1.

    Pre-heat the oven the 160’C

  • 2.

    Drizzle your beetroot with a little olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in aluminum foil, place on a baking tray and roast for 30 to 40 minutes, until soft

  • 3.

    Allow the beetroots to cool slightly before peeling them – the skin should just come off when you rub them, and you might want to wear gloves

  • 4.

    To make the dressing: whisk together the vinegar, olive oil, maple syrup, Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary

  • 5.

    Cut your baby beetroots in half, or large beetroots in to wedges

  • 6.

    In a bowl, combine the mixed salad leaves, fennel, walnuts and dressing, then arrange on 2 plates

  • 7.

    Spread the croutons generously with the goat’s cheese and arrange 3 on each plate, along with the salad

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