Smokey Roasted Beetroot
with Goat Cheese & Walnuts | Serves 2
- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Elevate the rich and earthy flavours of the humble beetroot with the addition of aromatic thyme leaves and creamy marinated goat cheese. Don't forget a scattering of walnuts for some added texture and depth.
Ingredients
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 sachet
Thyme
1 sachet
Nan's Special Seasoning
3
Beetroot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges.
• Roughly chop walnuts.
• Pick thyme leaves.
• Place beetroot on a lined oven tray.
• Drizzle with olive oil, sprinkle over Nan's special seasoning and thyme
leaves. Season with salt and toss to coat. Roast until tender,
30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a
fork.
• Transfer smokey roasted beetroot to a serving plate.
• Dizzle with the balsamic vinegar and crumble over marinated goat cheese.
Sprinkle over walnuts to serve. Enjoy
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The combination of roasted beetroot, creamy goat cheese, and walnuts created a delicious blend of flavours and textures.
- Ease of prep: Many found this side dish simple to prepare, though some noted the beetroot took longer to roast than stated.
- Suggestions: Try pairing with roast chicken or toast for a satisfying meal. Consider adding pumpkin for variety.
- Leftovers: Several customers enjoy ordering extra to have as a versatile side dish throughout the week.
- Pairings: This dish pairs nicely with a glass of sparkling rosé for a special touch.
