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Roasted beetroot with herbs and goat’s cheese

Roasted beetroot with herbs and goat’s cheese

Swap goat’s cheese for feta for a budget-friendly version.

  • Serves 6
  • More than 1 hour


  • Roasted beetroots:
  • 10-12 baby beetroots
  • Glug olive oil
  • Salt and milled pepper

  • Dressing:
  • ½ cup (125ml) olive oil
  • Juice (40ml) of ½ orange
  • 3 Tbsp (45ml) white balsamic vinegar
  • 1 clove garlic
  • Salt and milled pepper

  • Topping:
  • 2 Tbsp (30ml) fresh oregano, torn
  • 2 Tbsp (30ml) fresh mint, torn
  • 1 log (100g) goat’s cheese or feta, crumbled


  1. Place baby beetroots in cold water in a large pot, bring to the boil and cook for 20 minutes.
  2. Preheat oven to 180°C. Drain beetroots and peel, and place in a roasting pan.
  3. Toss with a little olive oil, season well and roast until tender, 30-45 minutes. Remove and cool for 20 minutes.
  4. Combine dressing ingredients. Pour over beetroots while warm.
  5. To serve, toss herbs with cheese and scatter over beetroots.
  6. Serve at room temperature.
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