Rainbow Beet, Walnut & Sheep's Cheese Salad
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Prep: 15 mins
Cook: 25 mins
A warm salad packed with a rainbow of colours and flavours, made with slices of bright, caramelised beets roasted with thyme and walnuts, mixed with fresh peppery leaves and a lemony dressing and finished with crumbles of sharp sheep's cheese.
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529 kcal
(per portion)
Ingredients you'll need
  • 500g rainbow beetroot
  • A handful of thyme, leaves only
  • 1 lemon
  • 35g walnut halves
  • 50g baby leaf spinach
  • A large handful of flat leaf parsley
  • 100g sheep's cheese
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beets clean and use a sharp knife to cut the beetroot into 1cm slices. Scatter the slices evenly in a roasting tin. Pick the thyme leaves and sprinkle on top, along with a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss everything together till coated. Slide into the oven and roast for 25 mins, till tender and slightly caramelised.

  • 2.

    Meanwhile, make the dressing. Finely grate the lemon zest into a small bowl and squeeze in the juice. Whisk in 1 tbsp oil and a little salt and pepper till well combined.

  • 3.

    When the beetroot has roasted for 20 mins, remove the roasting tin from the oven. Sprinkle the walnut halves over the beetroot and return to the oven for the final 5 mins.

  • 4.

    Roughly chop the parsley and slide into a large bowl. Add the spinach leaves. When the beetroot and nuts are cooked, toss them into the bowl and pour in the dressing. Give everything a good mix.

  • 5.

    Divide the beetroot salad onto plates and dot over small spoonfuls of the sheep’s cheese. Crack a little pepper over the top and serve.

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