Baked beets with goats’ cheese, toasted walnuts and olives
Serves: 6
Prep time: 20 minsTotal time: 
Recipe by Brian Glover / Photographed by Dan Jones
Baked beets with goats’ cheese, toasted walnuts and olives
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
340Kcal
Fat
34gr
Saturates
11gr
Carbs
6gr
Sugars
5gr
Salt
1.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 5-6 medium raw beetroot, leaves removed
- 150g walnut halves
- 2 tbsp chopped herbs, such as parsley, chives, tarragon or thyme, plus a few extra sprigs to decorate
- 2 x 150g packs soft goats’ cheese
- a handful of olives
- 2-3 tbsp walnut oil or olive oil
- sea salt flakes
Step by step
Get ahead
Make to the end of step 3 the day before; chill. Bring to room temperature to serve
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the beetroot on a piece of kitchen foil and sprinkle with salt. Fold the foil to make a parcel, adding 2-3 tablespoons of water before sealing tightly. Place on a baking sheet and bake for 1-1¼ hours until the beetroot are tender.
- At the same time, toast the walnuts on a baking tray for 10-12 minutes. Sprinkle the nuts with sea salt and let them cool, then roughly chop.
-
Leave the beetroot to cool in the parcel, then peel off the skins and cut them into wedges. Beat the chopped herbs into the goats' cheese and season.TipIf you don't like beetroot, try chunks of roasted squash instead.
- Arrange the beetroot wedges on a large platter and scatter over the cheese, toasted walnuts, olives and any extra herb sprigs. Drizzle with oil and season with salt and freshly ground black pepper. Serve with crusty bread.
