Cookie Consent by
a beetroot salad on a wooden board


Summer salads series: Goat's cheese & beetroot

By Halls 01 May 2024

Perfect brain food for university life

If you're looking to to diversify your meal routine with something that’s not only tasty but also nourishing, the vibrant beetroot and goat's cheese salad presents a perfect choice. 


  • Lettuce - You can use anything here, or a mixture of a few.
  • Beetroot
  • Goat's cheese
  • Olive oil
  • Balsamic vinegar
  • Lemon
  • Dijon
  • Walnuts


  1. Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
  2. Roughly chop the beetroot and add on top of the salad leaves.
  3. Crumbled goat's cheese scattered over the salad and beetroot.
  4. And finish with the walnuts. Season with salt and pepper (if desired) and it's ready to serve.


The great thing about a salad is that you never have to make it the same way twice. Because this is quite a hearty and filling salad, we like to lighten it up by adding some orange or grapefruit slice to it. You could always add slices of strawberries or some blueberries to it.

Feel free to change the cheese and nuts used too. You could use feta instead of a more traditional soft goat's cheese and you could swap with walnuts for pecans or cashews.

Add some cooked chickpeas or quinoa for a protein boost.