Grilled Goats’ Cheese and Beetroot Salad Recipe

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serves: 4


  • 1kg raw beetroot, peeled and cut into wedges
  • 5tbsp olive oil
  • 3 sprigs of thyme
  • 300g broad beans
  • ½tsp honey
  • 1tbsp lemon juice
  • 2tbsp pomegranate molasses
  • 2x120g logs mild goats' cheese, sliced
  • 75g baby salad leaves
  • large handful of mint and basil leaves, roughly chopped
  • 75g pomegranate molasses


  • Heat the oven to 200C, 180C fan, 400F, gas 6. Spread the beetroot on a baking sheet, drizzle over 2tbsp of the oil, and sprinkle over the thyme and some seasoning. Cook in the oven for 45 minutes

  • Blanch the broad beans in boiling water for 2 minutes, drain and rinse under cold water. Remove the outer shell; set aside. Mix the remaining oil with the honey, lemon juice and molasses, season and set aside

  • Heat the grill to medium high. Place the cheese on a baking sheet lined with foil, and grill for 2 minutes

  • Toss the beetroot, leaves, herbs, broad beans and pomegranate seeds in the dressing, divide between 4 bowls and top each with 3 slices of cheese.

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(58 ratings)
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