Beetroot Salad with Goat’s Cheese and Walnuts

  • Author: This Is Wellbeing
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes


  • 4 beetroot, raw left whole
  • Handful of thyme, leaves removed from stalk
  • 4 handfuls of rocket
  • 70 grams of goat’s cheese
  • 50 grams of walnuts
  • 2 tablespoons of balsamic vinegar
  • Olive Oil spray
  • 1/2 cup of No-Fat Greek/Natural Yogurt
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • Optional: 1 tin of lentils 400 grams


  1. Preheat oven to 180 degrees
  2. Cut the tops and tails off the beetroot and scrub the skin. Place in a piece of foil and dress with a spray of olive oil, balsamic vinegar and scatter thyme. Wrap in foil and bake for an hour.
  3. Toss in a bowl rocket and lentils (if using them)
  4. Whisk yoghurt, lemon, cumin and coriander. Season if you like, and alter dressing to your taste. It should be tangy!
  5. When beetroot is cooked, cool and then cut into 8 wedges.
  6. Scatter on rocket, and then top with cheese and walnuts.
  7. Pour over the dressing just before serving. I left it on top but you could mix it through for a side salad.


Make twice as much and keep dressing separate to have for lunch the next day! Great salad to take to a BBQ or for Christmas day.