Beetroot, Orange and Goats Cheese Salad

Print Recipe
Course Lunch, Main Course
Keyword Phase Three, Vegetarian
Servings 4


  • 1 cup Mixed salad leaves
  • 4 Medium sized beetroot
  • Celtic sea salt
  • Ground black pepper
  • 4 Oranges peeled and cut into 8 wedges
  • 125 gm Goat’s cheese
  • 1 Pomegranate, seeds removed


  • 125 ml Extra virgin olive oil
  • 2 tbsp Red wine vinegar


  • Preheat the oven to 200 °C.
  • Scrub the beetroot thoroughly and pat dry.
  • Place beetroot on a foil-covered tray and sprinkle with salt and pepper. Then cover the beetroot securely in the foil and bake for 1 ¾ hours or until the beetroot is tender when pierced with a fork.
  • Allow it to cool then cut into 8 wedges.
  • Mix the olive oil and vinegar in a small bowl.
  • Divide the orange and beetroot wedges and salad leaves among four plates and crumble and spread the goat’s cheese evenly.
  • Drop some of the pomegranate arils onto each of the plates, drizzle over the dressing and serve.