There’s something magical about roasted vegetables, especially when paired with creamy goat cheese and fresh, seasonal ingredients. This Roast Beetroot & Goat Cheese Salad is a perfect example of how fresh, vibrant produce from Nowra Farmers Market can come together to create a beautifully balanced dish.
The earthy sweetness of roasted beetroot pairs beautifully with tangy goat cheese and crunchy walnuts, all brought together by a zesty balsamic dressing. This salad is great as a light lunch, a hearty side dish, or even as a refreshing starter for a dinner party.
Ingredients:
- 3 medium-sized fresh beetroot, peeled and cut into wedges
- 100g goat cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 2 cups fresh rocket (arugula)
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey (optional for a little sweetness)
- Salt and pepper, to taste
Instructions:
- Roast the Beetroot
Preheat your oven to 200°C (400°F). Place the beetroot wedges on a baking tray and drizzle with olive oil. Season with salt and pepper, then toss the beetroot to ensure even coverage. Roast for about 30-35 minutes, or until the beetroot is tender and caramelised. Be sure to check and stir halfway through. - Prepare the Salad Base
While the beetroot is roasting, prepare your salad base. Place the fresh rocket (arugula) in a large salad bowl and add the thinly sliced red onion. - Toast the Walnuts
In a small frying pan, toast the walnuts over medium heat for about 3-5 minutes, stirring occasionally, until they’re golden and fragrant. Set them aside to cool. - Make the Dressing
In a small bowl or jar, whisk together the balsamic vinegar, honey (if using), and a pinch of salt and pepper. Slowly drizzle in the olive oil, continuing to whisk until the dressing is well combined. - Assemble the Salad
Once the beetroot is roasted and slightly cooled, add it to the salad bowl with the rocket and red onion. Toss gently to combine. Add the crumbled goat cheese and toasted walnuts on top. - Dress & Serve
Pour the balsamic dressing over the salad and give everything a gentle toss to coat. Serve immediately, and enjoy the beautiful balance of earthy, creamy, and tangy flavours!
Tips & Variations:
- Add Protein: For a heartier meal, consider adding grilled chicken, quinoa, or chickpeas to the salad.
- Cheese Swap: If goat cheese isn’t your thing, feta works just as well, providing a salty, tangy flavour that complements the beetroot beautifully.
- Extra Veggies: Throw in some roasted pumpkin or sweet potato to make the salad even more substantial and add extra flavour.
- Herbs: Fresh herbs like thyme or parsley add an aromatic touch and pair wonderfully with the beetroot.
This Roast Beetroot & Goat Cheese Salad is a fresh and vibrant way to enjoy the seasonal produce from Nowra Farmers Market. It’s the perfect balance of flavours and textures, with a lovely sweetness from the roasted beetroot, richness from the goat cheese, and crunch from the walnuts.
It’s simple to make, yet incredibly satisfying, and makes a wonderful addition to any summer meal. Plus, it’s packed with nutrients, making it both delicious and healthy!