Beetroot, Goats Cheese and Walnut Salad Recipe

Beetroot, Goats Cheese and Walnut Salad

The weather is hotting up and during these hot summer evenings, there’s nothing more refreshing than a light salad.

We know what you’re thinking – ”salads are so boring” – wrong! You just need a little ‘je ne sais quoi’ to make them stand out and feel indulgent. We’re here to bring you one of the best salad recipes in Cornwall, something that is sure to leave your tastebuds tingling and stomachs satisfied.

Serves 4


400g Roasted beetroots

Walnut vinaigrette

1 Apple diced into medium chunks

Aged balsamic

Extra virgin olive oil

20g Whole caramelised walnuts

Beetroot salad leaves

Sherry vinegar


For Goat’s Cheese Mousse

200g Goats cheese log

200g Greek yoghurt

8g Gelatine leaves

75g Double cream

50g Apple cut into a small dice

Salt and ground black pepper


Begin with making the mousse by putting the goat’s cheese and yoghurt into a food processor. Blend the two together until you have a smooth puree. 

Line a 35 x 25 x 2 cm baking tray with cling film and set aside.

Soak the gelatine in a separate bowl of cold water.

Pour the cream into a pan and place it over a medium heat on the hob. Once it begins to boil, remove it from the heat and add the gelatine. Stir until it dissolves fully.

Add the warm cream to the goat’s cheese and yoghurt puree.

Stir in the diced apple and season with salt and pepper.

Pour the mixture into the cling film lined tin and leave it in the fridge for 6 hours to set.

Once ready, lift it out of the tray, remove the cling film and chop it into small cubes, allowing 3 cubes per person.

Next, roast the beetroot by taking a medium-sized roasting tray and lining it with some foil. Add the beetroots, olive oil, a splash of sherry vinegar, thyme, salt and pepper. Seal the ingredients by folding the tin foil over the top and bake them in the oven at 180C for 1 hour. 

Once cooked, leave the beetroots to cool and peel the skin off. 

Cut them into whatever shape you fancy and dress with the vinaigrette. Leave to marinate for 10 minutes. Meanwhile, begin to dress the plates with 3 pieces of the goats cheese mousse, the salad leaves drizzled with balsamic and olive oil, portions of the beetroot, the diced apples and walnuts. 

Serve and enjoy!

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