Roasted Beetroot Salad and Walnuts and Dazel Ash Log

7 November 2022 — Dinner, Salad

Roasted Beetroot salad and Walnuts and Dazel Ash Log


Makes 4 portions

4 medium beetroots

Olive oil

1 garlic clove, crushed

1 tbsp thyme leaves

Kosher salt

Freshly ground black pepper

100g walnuts

Rocket leaves

Balsamic glaze

1 Dazel Ash Log – approx. 50g per person

How to make it

Roasted beetroot is delicious warm and just out of the oven. We pair it with Dazel Ash Log goat’s cheese and walnuts in a rocket salad, with a balsamic glaze.

  • Preheat the oven to 190°C (170°C fan)
  • In a large roasting pan, toss the beets with some olive oil and the garlic and thyme
  • Season with salt and pepper
  • Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender
  • Let cool, then peel the beets and cut them into different sized chunks
  • Roast the walnuts in a skillet over medium heat for 2 to 5 minutes
  • In a bowl, combine the roasted beetroot, walnuts and rocket salad
  • Chop the goat’s cheese into chunks and lightly toss in with the salad
  • Drizzle with balsamic glaze

Other recipes using beetroot:

Here’s a gorgeously sweet salad with velvety pumpkins, sunflower seeds and Bocconcino Di Langa.

Here’s another Beetroot, Walnut and Golden Cross Goat’s Cheese Salad using Golden Cross Log and pickled beetroot from a jar.

Creamy Goats Cheese and sticky-sweet Chilli Jam works perfectly with earthy beetroot. Ideal in a sandwich for an impressive starter or fancy lunch.

This Mont d’Or salad offers a smooth and soft finish with the subtle flavour of the artichoke and the nutty, earthiness of the beetroot.

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