Tasty roasted salad combining the flavours of beetroot, goat's cheese and asparagus


  • 4 young beetroot - peeled and cut into wedges

  • 2 Tbsp Honey

  • 1 Tbsp Balsamic Vinegar

  • 1 Tbsp Olive Oil

  • 2 Red onions - cut into wedges

  • 2 bunches Asparagus - cut into 3cm pieces

  • 2 Tbsp Olive oil

  • Salt

  • 1 packet Goat's cheese - crumbled or broken off into small chunks

  • 1 tspn Fresh Thyme leaves

  • Red Vinaigrette:

  • 2 Tbsp of the roasted juice from the beetroot

  • 1 Tbsp Honey

  • 1 Tbsp Balsmaic Vinegar

  • 2 Tbspn Olive Oil


  • 1.

    Heat oven to 200 C

  • 2.

    Place cut beetroot in a large square of Foil.

  • 3.

    Drizzle over the Honey, Balsamic and Oil, loosely scrunch the foil closed, put on an oven tray and bake 30 mins. Open the top of the foil to expose beetroot and cook a further 15 mins.

  • 4.

    Put the onions and Asparagus on a tray, brush or drizzle with Olive oil, sprinkle with the salt and bake alongside the beetroot for 30 mins.

  • 5.

    Assemble the cooled roasted vegies in a bowl, crumble the goat'scheese over.

  • 6.

    Sprinkle with the Thyme leaves and drizzle with the vinaigrette

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 227kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 21g
  • Sugar 16g
  • Sodium 527mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can add some Rocket for a lighter salad. Or assemble while vegies are still hot to melt the goat's chees

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Posted by Michael66Report
Now this is my kinda thing....well done Jackie!!!