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    Apple, beetroot, goats’ cheese and walnut salad

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    Apple, beetroot, goats’ cheese and walnut salad

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4


    4 medium-sized beetroot, cut into 1cm wedges
    5 tbsp extra virgin olive oil
    1 tsp clear honey
    1 tbsp red wine vinegar
    1 tsp Dijon mustard
    80g walnuts
    2 apples (skin on), such as estivale or Suffolk pink, thinly sliced
    100g goats’ cheese, sliced or crumbled
    80g baby chicory * , bases trimmed and leaves separated
    ½ x 90g pack rocket
    25g pack chives, roughly chopped

    (*Available in selected stores)


    1. Preheat the oven to 200˚C, gas mark 6. Put the beetroot wedges in a roasting tin and toss with 1 tbsp oil. Season and roast for 30-35 minutes, turning once, until tender and slightly charred around the edges.

    2. Meanwhile, in a bowl, whisk the remaining 4 tbsp oil with the honey, vinegar and mustard; season. Scatter the walnuts on another small baking tray and put in the oven 5 minutes before the beetroot is finished, until a shade darker and aromatic.

    3. When the beetroot and walnuts are ready, remove from the oven and allow to cool a little. Toss together the apples, goats’ cheese, chicory, rocket, beetroot and chives with 1 tbsp dressing. Divide the salad between plates and crumble the walnuts on top. Serve straight away with the remaining dressing.

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    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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