This beetroot and goat cheese salad drizzled with a pungent mustard dressing has been my go-to recipe for many years. It is my absolute winner during summer when our bodies crave light and refreshing dishes!
It is full of vibrant and visually beautiful colours, but the taste will surely win you over!
In this beetroot and goat cheese salad, the earthiness of roasted beetroot pairs perfectly with the freshness of carrots and avocado and the addition of peppery rocket and nutty quinoa results in a wonderfully balanced dish.
Drizzle it with a rich mustard dressing, crumble goat cheese on top, and you will get a match made in heaven!
What is baking “en papillote”?
If you enjoy trying French recipes and searching through French cookbooks, you’ve probably heard of the technique “en papillote”, which translates to “in parchment”. It describes a cooking method where an ingredient, very often fish or vegetables, is baked in a pouch of paper or foil.
Moisture released by cooking is trapped inside, resulting, in this case, in very juicy beetroots. This method combines baking and steaming, and the best thing is that it requires very little or even no fat in the process.
Substitution tips
Beetroot: Add grated or diced raw beetroot to this salad instead of baked beetroot. This will also help you cut the preparation time, making this a speedy salad option.
Rocket: You can go for baby spinach or watercress instead.
Goat cheese: This salad will also work beautifully with feta or cashew cheese for a vegan option.
This beetroot and goat cheese salad serves eight sides and four as a main dish!
