Paddock to Plate Saturday
Beetroot is one of those vegetables that shines in cooler months. Sweet, earthy, and vibrant in colour, it’s a vegetable that transforms when roasted. Paired with creamy goat’s cheese and the crunch of walnuts, it makes a simple but elegant dish that’s perfect as a side, light lunch, or even the centrepiece of a garden-to-table meal.
🥗 Ingredients (Serves 4)
- 4 medium beetroot, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp fresh thyme or rosemary leaves
- Salt & pepper
- ½ cup walnuts, lightly toasted
- 100g soft goat’s cheese (or feta for a milder option)
- Handful of rocket or baby spinach
- Optional: drizzle of balsamic glaze
👩🍳 Method
- Preheat oven to 200°C.
- Toss beetroot wedges with olive oil, thyme, salt, and pepper.
- Spread on a lined baking tray and roast for 30–35 minutes, until tender and caramelised.
- Arrange roasted beetroot on a platter with rocket or spinach.
- Scatter over toasted walnuts and crumble goat’s cheese on top.
- Finish with a drizzle of balsamic glaze if desired.
🌿 Tips & Variations
- Swap goat’s cheese for blue cheese if you like stronger flavours.
- Add orange segments for a sweet, citrus twist.
- Serve warm as a side to roast chicken or lamb, or cold as part of a salad spread.
- Keeps well in the fridge for 2 days — enjoy leftovers in wraps or grain bowls.
Final Thought
This roast beetroot with walnuts & goat’s cheese is proof that simple, seasonal produce can create something truly special. It’s colourful, nourishing, and a beautiful way to make the most of the garden’s harvest.