Grilled Goats’ Cheese and Beetroot

Grilled Goats’ Cheese and Beetroot Recipe

Recipe by Sparky - Peas & Figs Resident Chef

Goats’ cheese and beetroot goes really well together to make a filling winter salad. Roasting beetroot intensifies the sweetness and flavour of the vegetable, which combines with the richness of the goats’ cheese. If you are not keen on salads then use the same recipe omit the bread and toss through freshly cooked pasta.

This recipe can use up any leftover roasted beetroot from another dish or you could double up and use the leftovers for another dish. Beetroot are at their best in winter and should be available locally. There are a lot of varieties available now in markets including gold, white, striped and the classic purple.

Britain produces some great goats’ cheese so have a look around for any local producers.

You could use any winter salad leaf but the pepperiness of rocket or watercress works well, especially with the light olive oil and lemon dressing.


1. Preheat the oven to 220°C / 428°F / gas mark 7.

2. Wash, peel and cut up the beetroot into wedges. 

3. Place on an oven tray with some olive oil, salt, pepper and roast, turning once, for about 35 minutes or until soft and starting to caramelise. 

4. Wash the salad leaves and shake off the excess water.

5. In a small jam jar mix the lemon juice with the olive oil (it should be about 1part juice to 4 parts oil)  

6. Divide the goats cheese onto the bread and grill for 8 - 10 minutes or until the cheese starts to melt.

7. Arrange beetroot and leaves on a plate, drizzle with the well shaken dressing (you might not need all of it) and top with the goats’ cheese toasts.

Food Tags


Preparation Time: 15mins

Cook Time: 45mins

Serves: 4 people


200g goats’ cheese

4 slices bread

3 large beetroot 

1 bunch of rocket or watercress

100ml olive oil 

Juice of half a lemon

Salt (if using) and pepper