Roasted Beetroot, Broccoli and Goat’s Cheese Salad

Name: Roasted Beetroot, Broccoli and Goat’s Cheese Salad
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 900 g (2lb) whole raw beetroot; 300 g (11oz) broccoli, cut into florets; 15 g (1/2oz) butter; 3 thick slices white sourdough bread (around 150g/5oz), cut into large cubes; 50 mL (2fl oz) rapeseed oil; 1/2 tbsp wholegrain mustard; Juice 1/2 lemon; 150 g (5oz) soft goat's cheese, at room temperature; 100 g (3 1/2oz) mixed salad leaves; 25 g (1oz) pumpkin seeds, toasted

This vegetarian salad is a tasty starter

By The GH Kitchen TeamPublished: 30 December 2008

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Good Housekeeping

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Ingredients

900 g (2lb) whole raw beetroot
300 g (11oz) broccoli, cut into florets
15 g (1/2oz) butter
3 thick slices white sourdough bread (around 150g/5oz), cut into large cubes
50 ml (2fl oz) rapeseed oil
1/2 tbsp wholegrain mustard
Juice 1/2 lemon
150 g (5oz) soft goat's cheese, at room temperature
100 g (3 1/2oz) mixed salad leaves
25 g (1oz) pumpkin seeds, toasted

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Trim the beetroot, then wrap each in foil. Put into a roasting dish and cook for 1hr or until tender when pierced with a knife.
2. Step 2
  Meanwhile, bring a large pan of water to the boil and cook the broccoli for 2min or until just tender. Drain well.
3. Step 3
  Melt the butter in a frying pan and add the bread. Cook on a low heat for 10min until golden and crisp. Drain on kitchen paper. Peel and roughly chop the beetroot - wear rubber gloves to prevent it staining your hands.
4. Step 4
  Put the oil, mustard, lemon juice and 25g (1oz) goat's cheese into a mini blender and whiz until smooth. Season. Add a splash of water if the dressing looks too thick.
5. Step 5
  Arrange the beetroot, broccoli, croutons and remaining goat's cheese on plates with the salad leaves. Drizzle the dressing on top, sprinkle with pumpkin seeds and serve.

Per Serving:

Calories: 343
Total carbs: 28 g
Sugars: 13 g
Total fat: 20 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time