Roasted Beet & Goat Cheese Salad

For extra flavour, roast the beets with a clove of garlic or a sprig of rosemary. Chioggia beets’ natural sweetness pairs beautifully with the tangy goat cheese and crunchy walnuts.

4–5 medium Chioggia beetroots, peeled and cut into wedges
2 tbsp olive oil
Salt and freshly ground black pepper
100g soft goat cheese, crumbled
50g toasted walnuts, roughly chopped
Flourish mixed salad leaves
2 tsp balsamic glaze (plus extra for drizzling, optional)
1 tsp fresh thyme leaves (optional)
Preheat the oven to 200°C . Toss the beet wedges with olive oil, a pinch of salt, and black pepper. Spread them on a baking tray in a single layer. Roast for 35–40 minutes, turning halfway through, until tender and slightly caramelised at the edges.

While the beets roast, place walnuts in a dry pan over medium heat. Toast for 3–4 minutes, shaking occasionally, until fragrant and lightly browned. Remove from heat and set aside.

Arrange the salad leaves on a serving platter or in individual bowls. Once the beets are cooked and slightly cooled, scatter them over the greens. Sprinkle with crumbled goat cheese, toasted walnuts, and thyme leaves, if using. Drizzle with balsamic glaze and a little extra olive oil if desired. Season lightly with salt and pepper to taste.