Roast Beetroot Goat Cheese winter braai Salad

Roast Beetroot Goat Cheese winter braai Salad

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  • 6 medium beets, scrubbed
  • 6 c. rocket
  • 1 avocado, sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 c. chopped toasted walnuts


  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 200°c.
  2. Wrap each beetroot in foil and place it on a baking sheet.
  3. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  4. Meanwhile, make the vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  5. Place rocket in a large serving bowl and lightly dress with vinaigrette.
  6. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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