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    Roasted beetroot, pickled red onion and goat’s cheese salad

    Roasted beetroot, pickled red onion and goat’s cheese salad

    Perfect as a starter or a light main, it’s an elegant choice for any occasion!

    Indulge in this delightful Roasted beetroot, pickled red onion, and goat’s cheese salad where every bite is a celebration of fresh, wholesome ingredients. This visually stunning salad starts with earthy, caramelised roasted beetroot, bringing a natural sweetness that perfectly complements the tangy, crisp pickled red onions. Creamy, tangy goat’s cheese adds a luxurious touch, while a scattering of fresh herbs provides an aromatic lift.

    Print Recipe

    Roasted beetroot, pickled red onion and goat’s cheese salad

    Serves: 6 - 8
    Total Time: 1 hr 30 mins

    Ingredients

    • ROASTED BEETROOT

    • small bunch fresh beetroot, scrubbed and quartered
    • olive oil, to drizzle
    • salt and freshly ground black pepper, to taste

    • PICKLED RED ONION

    • 2 red onions, peeled and sliced
    • 250ml (1 cup) boiling water
    • 60ml (¼ cup) red-wine vinegar
    • handful fresh dill, chopped + extra, to garnish
    • 2 x 100g logs goat’s cheese, crumbled
    • 1 tbsp white sesame seeds

    Instructions

    1

    For the roasted beetroot, preheat the oven to 200˚C. Arrange the beetroot quarters on a baking sheet. Drizzle with the olive oil and season to taste. Roast in the preheated oven until soft, about 1 hour. Remove from oven and transfer to a large serving platter.

    2

    While the beetroot is roasting, make the pickled red onion. Place all the pickling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil until the onion slices are cooked yet firm, about 15 minutes. Remove from heat, strain and set aside.

    3

    Sprinkle the beetroot with the dill, then top with the pickled onion slices, crumbled goat’s cheese and sesame seeds. Garnish with extra dill and serve immediately.

    ALSO SEE: Roasted pumpkin, rosemary, cranberry and pine-nut salad

    Roasted pumpkin, rosemary, cranberry and pine-nut salad

    Recipes by Nomvuselelo Mncube

    Styling by Robyn Timson Moss

    Photographs by Roelene Prinsloo

     

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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