Roasted Beetroot and Goat's Cheese Salad

Ingredients

• 500 g beetroot
• peeled and cut into wedges
• 2 tbsp olive oil
• 5 g fresh thyme leaves
• 200 g fresh spinach
• 100 g creamy goat's cheese
• crumbled
• 50 g pecans
• 2 tbsp honey (for the caramelised pecans)
• 1 orange (zest the peel and use the juice for the vinaigrette
• plus thin slices for garnish)
• 3 tbsp extra virgin olive oil (for the vinaigrette)
• 1 tbsp white wine vinegar (for the vinaigrette)
• Salt and freshly ground black pepper
• to taste

Instructions

1. 1

   Roasted Beetroot & Goat's Cheese SaladEnjoy life with Cookinglife! This vibrant, delicious salad brings together sweet roasted beetroot and creamy goat's cheese for a perfect balance of flavours. With fresh spinach, honey-glazed caramelised pecans and a bright orange vinaigrette, it makes a wholesome meal that awakens the senses. Perfect as a light lunch or an elegant starter, and simple to put together with everyday ingredients.Ingredients (serves 4):500 g beetroot, peeled and cut into wedges2 tbsp olive oil5 g fresh thyme leaves200 g fresh spinach100 g creamy goat's cheese, crumbled50 g pecans2 tbsp honey (for the caramelised pecans)1 orange (zest the peel and use the juice for the vinaigrette, plus thin slices for garnish)3 tbsp extra virgin olive oil (for the vinaigrette)1 tbsp white wine vinegar (for the vinaigrette)Salt and freshly ground black pepper, to tasteMethod:Preheat the oven to 200°C.Toss the beetroot wedges with 2 tbsp olive oil, fresh thyme leaves, and a pinch of salt and pepper in a large bowl.Spread the beetroot on a baking tray lined with baking paper and roast in the preheated oven for 30–40 minutes, or until tender and caramelised. Toss halfway through for even cooking.Meanwhile, make the caramelised pecans: heat 2 tbsp honey in a small pan over medium heat, add the pecans and stir until well coated and lightly caramelised, about 2–3 minutes. Spread onto a plate to cool.Make the orange vinaigrette: squeeze the juice from the orange into a bowl and whisk together with 3 tbsp olive oil, 1 tbsp vinegar, a little orange zest, salt and pepper until emulsified.Arrange the fresh spinach on plates or a large serving platter. Top with the roasted beetroot, crumbled goat's cheese, caramelised pecans and thin orange slices for a fresh finishing touch.Drizzle the vinaigrette over the salad and serve immediately for the best flavour and texture.Tips and a unique twist from Cookinglife – Where cooking celebrates life!This salad is naturally gluten-free, making it ideal for guests with dietary needs. For a sugar-free version, swap the honey in the caramelised pecans for a natural sweetener like stevia or a touch of lower-sugar maple syrup — you'll keep the crunch without the extra sweetness. For a low-sodium option, reduce or omit the salt in the vinaigrette entirely and use extra thyme or fresh herbs for flavour instead. Feel free to experiment with seasonal vegetables or extra fresh herbs for a personal twist, and savour every bite as a celebration for your taste buds! Bon appétit with Cookinglife!