Simple and delicious, this salad can be made ahead of time.

Roast Beetroot Salad Recipe


8 baby beetroot (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
handful walnuts (Ali’s, Stall 105, B Shed)
zest and juice from 1 small orange (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
extra virgin olive oil (Hellenic Deli, Shop 39-40, Dairy Hall)
100 grams goat’s cheese (Bill’s Farm, Shop 17-20)
1 tbsp finely chopped flat-leaf parsley (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)


Preheat the oven to 200°C.

Wrap each beetroot in foil and place on a baking tray.

Place tray in the oven and cook for 30 minutes or until tender, and a skewer passes through the beetroot easily.

Once cooked, scrape off the skin, and cut into quarters. Place in a bowl.

Add the walnuts, orange zest and juice, and a splash of the olive oil. Gently mix to combine.

Crumble over the goat’s cheese, and sprinkle over the parsley.