NZ Olive Oil Recipes: Roast Beetroot, Goats Cheese and Rocket Salad with Caramelised Onions and Toasted Walnuts

Roast Beetroot, Goats Cheese and Rocket Salad with Caramelised Onions and Toasted Walnuts

Serves 4-6


This is a tasty and simple salad to make that will go great at a BBQ or is filling enough to be a light meal all by itself. The warm earthy beetroot, peppery rocket, creamy goat’s cheese and crunch of the walnuts create a contrast in colours, flavours, textures and temperatures that will leave you wanting more.




2 large (or 4 small) beetroot

2 brown onions

3 handfuls of rocket

1 handful of cherry tomatoes

50 grams of goat’s cheese

1 palm full of toasted walnuts

extra virgin olive oil and balsamic glaze to finish (*check out our range here*)




  1. Pre heat oven to 180 degrees Celsius.
  2. Slice onions about 1 cm thick and put in a pan on a low heat with a little olive oil, salt and pepper. It will take around 40 minutes to an hour to caramelise the onions, the key is to keep them on a low heat stirring occasionally. The lower and slower the heat, the sweeter the onions will become as the natural sugars caramelise.
  3. Place beetroot in a separate pot (skin on), cover with water and boil for 15 minutes to par cook.
  4. Remove beetroot from the pot, the skin should now peel away easily by hand. Now slice beetroot into large wedges and place in a roasting tray with oil, salt and pepper. Roast beetroot until cooked through (30-40 minutes).
  5. Roughly chop walnuts.
  6. Cover the bottom of a large platter with rocket and tomatoes and walnuts to create a bed for the hot ingredients.
  7. Place beetroot and caramelised onions on top of the rocket then crumble the goat’s cheese over the top.
  8. Finish with a generous lashing of extra virgin olive oil and balsamic glaze.






  • Great recipe, thank you!

    Leo Moulton
  • Healthy and tasty. Thanks

    Michelle O'Leary
  • Amazing – made this for a family gathering….went down a treat.

    Rob Stevens

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