Print Recipe Print Recipe
This elegant yet earthy salad makes an ideal light meal but we often serve it as a side dish to seared salmon or beef. And we serve it for all sorts of occasions throughout the year. If beetroot is not in season, buy the pickled variety then drain and rinse off the pickle liquid.

Beetroot, Avo & Goat’s Cheese Salad


  • 400 g cooked beetroot, sliced into wedges or cubes
  • olive oil
  • 5 ml garlic paste (optional)
  • salt and freshly-milled black pepper
  • 4 large handfuls of mixed leaves like baby spinach, rocket and torn basil leaves
  • 1 large avocado, cut into slices or cubes or slices
  • 100 g (1 x roll) chevin (soft goat’s cheese), broken into small pieces
  • 100 g dried cranberries
  • ‘Crema’ balsamic vinegar glaze to serve

Chef's hint: Make sure that you slice the beetroot and avocado and break the goat’s cheese in more-or-less equal portions. Not only does it look more attractive, but it balances the taste and textures of the various elements.


You can use the beetroot as is - just cooked and seasoned with the olive oil, garlic paste (if using) and salt and pepper. Or, if you want a delectable stickiness, bake it. Place the wedges or cubes on a baking sheet and drizzle lightly with olive oil and season to taste with garlic paste (if you like) and salt and pepper. Mix lightly then bake in the oven preheated to 190º C for 30 minutes or until sticky and caramelized. Remove from the oven and allow to cool.

Line a salad platter with the leaves and arrange the beetroot on top. Dot with the avocado followed by the goat’s cheese. Finally scatter over the cranberries and serve, passing around with the 'Crema' balsamic glaze, olive oil, a salt mill and pepper grinder.

Serves 4 – 6 depending if it’s a light main course or a side dish.