Quorum Park Wildlife Walk

Beetroot & Goats Cheese Salad Recipe

A cornerstone of our main bed, the beetroot start harvesting from July onwards.

Past endeavours to grow ‘whoppers’ have resulted in a slightly woody flavour, these days we favour harvesting them once they’ve reach roughly the size of a golfball for an optimum taste profile.

Vibrant Delight: Quorum Park Allotment Beetroot and Goat Cheese Salad

Enjoy this vibrant beetroot salad, bursting with freshness and flavour—a perfect celebration of the season's finest produce.

Introduction

Experience the earthy sweetness of fresh beetroot from Quorum Park allotments with this stunning beetroot and goat cheese salad. It's a perfect blend of flavours and textures, ideal for a light lunch or a colourful starter.

Ingredients

500g beetroot, roasted and diced

100g goat cheese, crumbled

50g walnuts, toasted and chopped

100g mixed salad leaves

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp honey

Salt and black pepper, to taste

Fresh thyme leaves, to garnish

Methodology

1. Prepare the Beetroot:

  • Preheat the oven to 200°C (180°C fan).

  • Wash the beetroot, wrap each in foil, and roast for 40-45 minutes until tender. Let them cool, then peel and dice.

2. Make the Dressing:

  • In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.

3. Assemble the Salad:

  • In a large bowl, combine the roasted beetroot, mixed salad leaves, and walnuts.

  • Drizzle the dressing over the salad and toss gently to combine.

4. Serve:

  • Divide the salad onto plates, topping with crumbled goat cheese.

  • Garnish with fresh thyme leaves before serving.

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