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Beetroot and Mint Salad with Goats Cheese

Beetroot and Goats Cheese Salad w/ Mint

  • Author: Jade Riley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 - 4 1x
  • Category: Light Meal
  • Cuisine: Salad



6 medium beetroot, peeled
2 tbsp extra-virgin olive oil
Himalayan salt and pepper, to taste
¼ cup balsamic vinegar
2 tbsp wholegrain mustard
1 cup shredded fresh mint
150 g baby salad leaves
200 g goats cheese, crumbled
1 tbsp extra-virgin olive oil


  1. Preheat the oven to 190°C.
  2. On a large baking sheet, set a large sheet of aluminum foil and place the beets over one half of the aluminum sheet. Drizzle with 2 tbsp olive oil and sprinkle with freshly ground black pepper and salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets.
  3. Roast the beets for 45 minutes, or until tender when pierced. Let the beets rest for 5 minutes, then remove skins, cut each beet into slices or quarters.
  4. In a large bowl, toss the beets with the balsamic vinegar and wholegrain mustard and set aside to cool completely.
  5. To make the salad, place the mint, salad leaves, crumbled goat cheese and olive oil in a bowl and toss to combine. To serve, divide the salad on serving plates, and top with the marinated beets. Drizzle with a bit of the balsamic vinegar-mustard mixture. Serve and enjoy!

Beetroot and Mint Salad with Goats Cheese

Beetroot and Mint Salad with Goats Cheese

Beetroot and Mint Salad with Goats Cheese

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