Beetroot, Walnut & Sheep's Cheese Salad Recipe | Abel & Cole
Beetroot, Walnut & Sheep's Cheese Salad
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Total: 30 mins
A tender jumble of sweet roasted mixed beetroot brings a burst of colour to this salad. Tossed with toasty walnuts, fragrant thyme and fresh baby spinach leaves, and topped off with tangy sheep’s cheese and a drizzle of lemony dressing.
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464 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.

    Preheat 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 (no need to peel). Lay the slices in a roasting tin. Pick the thyme leaves off their sprigs and scatter them over the beetroot with a pinch of salt and pepper. Drizzle over 1 tbsp olive oil, toss to coat and slide into the oven 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 olive oil and pinch of salt and pepper.

  • 3.

    When the beetroot has roasted for 20 mins, remove the 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 pop it into a large bowl. Add the baby leaf spinach. When the beetroot and walnuts are cooked, tip them into the bowl and pour over the dressing. Gently fold together to mix and dress the salad.

  • 5.

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