Roasted Beetroot and Beet Greens Salad


Prep time: 
5 minutes
Cooking time: 
30 minutes


Roasted beetroot and beet green salad


  • 1 bunch beetroot with green tops
  • 2 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 handfuls of salad leaves, washed and torn
  • 100g goat's cheese, crumbled
  • 3 tablespoon pine nuts, toasted
  • 1 teaspoon balsamic vinegar


  1. Preheat oven to 220 C.
  2. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.
  3. Place beets on roasting tray. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake the tray so the beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.
  4. Take beets out of the oven, let them cool a bit, and peel skins off. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.
  5. In a skillet, warm 1 tsp olive oil. Add beet greens and cook until wilted.
  6. To plate, put salad leaves down first, top with sauteed beet greens, spoon on top roasted beets with dressing, goat's cheese and pine nuts.


Photo Credit: Jonny Hughes @jonny2love
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