Salads aren’t just for the summer. This Beetroot, Red Pepper & Goat’s Cheese Salad is a comforting salad that adds colour to any Winter meal.
Learning to love beetroot
Beetroot hasn’t always been a vegetable I was fond of. I don’t know why I used to not be keen on it, but in the last couple of years I have embraced beetroot!
Up until recently I’d bought the precooked beetroot. But all that has changed now!
Last month Mr Curly and I took the dogs for a weekend away in the Cotswolds. We had a lovely time walking around the little towns and of course I had to go into every food shop there was!
There were some fantastic delis that I would love to live close to because I’d be there all the time. One of the delis had a Beetroot, Red Pepper & Goat’s Cheese Salad that looked absolutely delicious so I had to get some.
reCreating this beetroot, red pepper & goat’s cheese salad
It was so tasty I knew I had to recreate the salad myself. This wasn’t very hard as it was so simple in the first place!
I did make one small change to their original recipe. They had used chioggia beetroot as well as the standard type of beetroot. Although this looks pretty, I didn’t like the flavour as much as ordinary beetroot.
I’ve recently started ordering a vegetable box which gets delivered each week. When beetroot came in my box I knew I had to recreate the recipe myself!
It also gave me the prefect reason to roast my own beetroot which I am pleased to say was incredibly easy.
So simple and delicious
This salad is so simple to make, it just takes some very easy prep work. Once you have roasted the beetroot and slow cooked the peppers you are practically there!
This salad makes a delicious light lunch, but it could also act as a tasty side dish to a number of main meals. It also adds some fantastic colour to a Winter’s day.
For another simple recipe, check out my Feta Stuffed Peppers.
PIN FOR LATER
Beetroot, Red Pepper & Goat’s Cheese Salad
Salads aren’t just for the summer. This Beetroot, Red Pepper & Goat’s Cheese Salad is a comforting salad that adds colour to any Winter meal.
Ingredients
- 400 g red peppers (approx 4)
- 2 tbsp olive oil
- 150 g beetroot (2 large)
- 40 g soft goat’s cheese
- parsley
Instructions
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Preheat the oven to 170170ºC (fan assisted, 190ºC non fan). Wrap your beetroot in foil and place directly on the oven shelf. Roast for 50 minutes until you can easily stick the point of a knife into it
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Leave the beetroot to cool
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Thinly slice the peppers and fry them on a low heat for 20-25 minutes until they have softened
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Once the beetroot is cool enough to handle, peel it. The skin should come away very easily now it has been roasted. Cut into chunks
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Add the peppers and beetroot to your serving dish and then crumble the goats cheese over. Finish by scattering with some chopped parsley
Recipe Notes
Nutritional information is given as a guide only.
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Elaine says
This looks really tasty and I shall definately try it.
Curly says
I’m sure you’ll love it 🙂
Thomas Paul says
You don’t know how much I love goat cheese with my salads.. I’m not fan of beetroot but I think goat cheese is a great addition to almost any salad recipe!
Curly says
I used to not be keen on beetroot too so maybe your tastes may have changed too 🙂
Geetha Priyanka says
Red pepper and beetroot combo in salad sounds interesting. Being a fan of beetroot I am sure I will enjoy this salad.
Curly says
They go really well together 🙂
Michelle Frank | Flipped-Out Food says
I went for 20 years without beetroot passing my lips, so it’s nice to know that I’m not the only one! I gave it a try again last summer: my OWN preparation, so at least I couldn’t blame anyone else. It was much better than I remember, but still a bit on the…er, muddy side. But pairing this beastie with strong flavors like vinaigrette or goat cheese, as you’ve done here, will actually compliment that “earthiness.” I’m excited to try this salad!
Curly says
Haha! You are definitely not alone! I completely get what you mean. I tried the chioggia beetroot and I thought that tasted muddier and a little bit like soil. They look pretty but I much prefer the standard beetroot.
Louise Fairweather says
This looks like a delicious salad. I do love goats cheese #cookblogshare
Curly says
It’s so deliciously creamy isn’t it?!
Monika Dabrowski says
Happy New Year Cat! This is so my kind of salad! Great for winter and great for January. I’d have it warm as well as cold. Thank you for joining in with #CookBlogShare!
Curly says
Happy Nee Year Monika! Ooh yes it would be tasty warm too!
Nickki says
This salad has all of my favourite things – I have to try it! Pinning right now
Curly says
Fantastic! Hope you like it if you try it 🙂
Eb Gargano | Easy Peasy Foodie says
This looks fab – I love roasted beetroot in salads and then when you add goats cheese into the mix too… OM NOM!! Eb x
Curly says
Haha thanks Eb x
Kat (The Baking Explorer) says
This salad looks so colourful and tasty!
Curly says
Thanks Kat 🙂
Julia Frey says
I love beetroot in salads and goat cheese offers such a nice contrast!
Curly says
They go so well together don’t they?!
Jacqueline Meldrum says
What a delicious combination, mind you, you had me at beetroot.
Curly says
Haha thanks!
Esha says
I love beetroot and goat cheese. This is such a fabulous salad.
Curly says
Thanks 🙂
Anna | Serving Dumplings says
I love the combo of sweet beetroot and salty goat cheese, so good!
Lucy Parissi says
Beets make such great winter salads and the goats cheese is a lovely tangy, creamy addition to make.
Corina Blum says
It sounds delicious and very easy too! I love how it’s only got 5 ingredients and is so simple to make – It would make a great side dish.
Curly says
It really is but so tasty too 🙂
Abi says
I had never tried beetroot until I went on my honeymoon. I think it’s because you are normally presented with the stuff out of a jar! This was fresh and I fell in love. We hosted a BBQ and I knew we had to serve this. Quick, simple and delicious and our guests loved it to. Will definitely be making again!
Curly says
It’s something I didn’t each much until recently too. So pleased you liked it 🙂