Beetroot, Walnut & Sheep's Cheese Salad
Clock Image
Prep: 15 mins
Cook: 25 mins
This wonderfully warm seasonal salad features a colourful jumble of sweet roasted mixed beetroot tossed with toasty walnuts and aromatic thyme, folded through fresh baby spinach leaves and topped off with tangy sheep’s cheese and a drizzle of lemony dressing. Customer complained this recipe was too smal
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
496 kcal
(per portion)
Ingredients you'll need
  • 500g mixed beetroot
  • A handful of thyme, leaves only
  • 1 lemon
  • 35g walnut halves
  • 50g baby leaf spinach
  • A handful of flat leaf parsley
  • 100g soft sheep's cheese
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Roasting tin
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot clean and use a sharp knife to cut them into 1cm-thick slices. Place the slices evenly in a roasting tin. Pick the thyme leaves off their sprigs and scatter over the beetroot with a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss to coat. Slide into the oven and roast for 20 mins.

  • 2.

    Meanwhile, make the dressing. Finely grate the lemon zest into a small bowl and squeeze in the juice. Whisk in 1 tbsp oil and pinch of salt and pepper.

  • 3.

    When the beetroot has roasted for 20 mins, remove the roasting tin from the oven. Scatter the walnut halves over the beetroot and return to the oven for 5 more mins.

  • 4.

    Roughly chop the parsley and add it a large bowl. Add the baby leaf spinach. When the beetroot and nuts are cooked, toss them into the bowl and pour over the dressing. Give the salad a mix.

  • 5.

    Divide the beetroot salad between 2 warm plates and dot over the sheep’s cheese. Crack a little pepper over the top and serve.

This recipe is from
See this week's box