Goat’s Cheese and Roasted Beet Salad

Goat’s Cheese and Roasted Beet Salad
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Monday 19th December 2016

With Balsamic Vinaigrette

Goat’s Cheese Salad

If you like goat’s cheese you will love this. If you don’t, give the cheese a miss and just go for the beets and this fantastic balsamic dressing. The beets and dressing can be made a couple of days in advance and stored in the fridge until ready to serve.

The recipe is more of a method on how best to serve a goats cheese salad, and less prescriptive, so feel free to play around.


For the Salad:

  • 125 – 150 gram goat’s cheese log (readily available in kosher food stores), cut into 2-3 cm rounds, rind on
  • Skinny French baguette (the more rustic the better) sliced into circles – enough so that each goat’s cheese slice has a bread slice to rest on, toasted
  • Watercress, rocket, gem lettuce: either use just one of these or a combination of all three as the green base of the salad. Around six cups should do; wash and dry thoroughly.
  • Roasted beets (recipe below)
  • Balsamic Vignette (recipe below)


  1. Pre heat top grill in your oven until it is red hot.
  2. In a large (I prefer flat and wide) salad bowl, place the dried leaves and the roasted beets.
  3. Place a slice of goats cheese on a slice of toasted baguette on a foil-lined tray (don’t skip the toasting of the bread prior to topping with cheese – otherwise the result is stodgy).
  4. Slide into the oven and place the tray a couple of inches below the grill.
  5. Grill the cheese and toast until the edges of the cheese are caramelized and the centre is gooey.
  6. Place the melty cheese toasts over the salad serving the dressing on the side.
  7. Alternatively this salad is already so flavourful that a simple dressing of good olive oil, coarse salt and ground pepper will suffice.

Roasted beets:


  • 4 medium fresh beetroots, peeled and cut into four
  • 50 ml soy sauce
  • 1 bay leaf
  • 1 clove garlic
  • ¼ teaspoon ground allspice
  • 1 tablespoon olive oil
  • 50 ml water


  1. Pre heat oven to 200 C/ 180 C fan.
  2. Line a small baking dish with 2 pieces of heavy duty aluminium foil that cross each other an overhang enough that they will close around the beets and create a sealed package.
  3. Place all the ingredients in the foil lined baking dish, and seal the foil package well over the ingredients.
  4. Roast in the oven for 60 minutes until the beets are tender.
  5. Serve warm or room temperature. This is also an easy parve side dish that can accompany any strong-flavoured main course.

Balsamic Vinaigrette:

A balsamic vinaigrette is great on salads that have few ingredients that are independently strong-flavoured such as beetroot, sweet potato, tomatoes or (my favourite) strawberries. (Do not mock until you have tasted a strawberry that has been marinated in caster sugar and balsamic vinegar served over vanilla ice cream).

A side note: balsamic vinegar is a vinegar made from fermented grape juice and thus would need to be under kosher supervision in order to be part of a kosher meal.


  • 90 millilitres balsamic vinegar
  • 1 tablespoons Dijon mustard
  • 1 tablespoon chopped parsley
  • 1 teaspoon honey
  • ¼ of a small shallot chopped
  • ¼ of a clove of garlic chopped
  • A splash of hot sauce
  • 120 millilitres vegetable oil
  • Salt and pepper to taste


  1. Place all ingredients except the oil, salt and pepper, in a blender (or in a tall container that can accommodate an immersion blender).
  2. Blend until combined.
  3. With the motor running add the oil in a slow stream and keep processing until all the oil is combined.
  4. Taste and season with salt and pepper.
  5. Transfer to an airtight container, store in the fridge until ready to use. Should be good for up to two weeks.