Recipe: Beetroot and Walnut Salad

Despite it being the middle of a rather fresh Melbourne winter I can’t seem to stop eating salads. To make them more season appropriate I have been roasting various winter veggies to use as the star of the salad – and this time it was beetroots turn to shine. I never used to eat much beetroot but in recent years I have been finding myself ordering dishes with it more and more. It is so sweet and colourful when roasted and turns juices the most amazing colours!

Word of warning before you start – probably avoid wearing anything white, or hard to wash. Cooking with beetroot can get messy!

Ingredients List

  • Two large beetroot
  • Mixed greens
  • Walnuts
  • Goats Cheese
  • Olive Oil



  1. Preheat oven to 200C
  2. Scrub the beetroot and place on a large piece of aluminium foil. Drizzle with oil and wrap into a parcel. Roast for between 45min-1hr (until a fork can easily be inserted into the beetroot)
  3. Remove from the oven and leave to cool. Collect the leftover oil and beetroot juice from the bottom of the foil and leave aside.
  4. Once cool, remove the peel (either with a knife or just rub it away with your hands) and chop into small pieces
  5. Add the greens, beetroot, walnuts and cheese to a salad bowl and toss to combine
  6. Drizzle with the oil and beetroot juice collected earlier
  7. Enjoy!


What have you been eating lately? Are you a fan of beetroot?

8 Comments on Recipe: Beetroot and Walnut Salad

  1. Janelle
    July 29, 2013 at 4:02 pm (11 years ago)

    Hi again

    Am loving the warm winter salad idea. I had a really bad salad when I went out for lunch last week which was very disappointing. It was roast veges with quinoa, except for the fact that it was stone cold! Not my idea of a winter salad! So last night I made my own with some left over veges (eggplant, sweet potato, pumpkin and potato). I also put some pepitas in a pan with some olive oil & browned them so they became plump and crunchy. Mixed with some rocket & spinach leaves, a sqeeze of lemon juice and some strawberry vinegarette from the Berry Farm in Margaret River, it was a delicious way to enjoy leftovers 🙂

    • I Spy Plum Pie (admin)
      July 30, 2013 at 9:08 am (11 years ago)

      That sounds delicious! Especially the strawberry vinegrette! Can’t say I’ve ever tried that but it sounds amazing!

  2. Lisa @ Greek Vegetarian
    July 30, 2013 at 9:41 pm (11 years ago)

    I love roasted beetroot but I ALWAYS make a mess of my chopping board and kitchen bench when working with it. Latex food prep gloves are a godsend for this kind of work! Your salad looks amazing Liz, and I love the way you’re using the fancy lettering over your images. Looks great! 🙂
    Lisa @ Greek Vegetarian recently posted…Vegetarian Youvetsi with Roasted Cauliflower and Red Pepper

    • I Spy Plum Pie (admin)
      July 31, 2013 at 9:12 am (11 years ago)

      Thanks Lisa! It was worth the mess (although my hands were strangely coloured for a while afterwards!). I managed to eat it without getting beetroot on my clothes though, so I’m calling that a win!

  3. Elizabeth@Thebackyardlemontree
    July 31, 2013 at 10:46 am (11 years ago)

    love winter salads of all types, and beetroot has been one of my favorite veggies from since I was a kid so this looks right up my alley.

    • I Spy Plum Pie (admin)
      July 31, 2013 at 11:39 am (11 years ago)

      I’m a new convert to beetroot but I really enjoyed this and it was super easy too – just somewhat messy!

  4. Celeste
    September 11, 2013 at 8:59 am (10 years ago)

    What a lovely, refreshing salad! And such beautiful photos. Celeste 🙂

    • I Spy Plum Pie (admin)
      September 11, 2013 at 10:47 am (10 years ago)

      Thanks Celeste!


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