warm goat’s cheese, beetroot & sweet potato salad

Warm goat's cheese & roasted vegetable salad
Warm goat’s cheese & roasted vegetable salad

As the days grow shorter and the feeling that summer’s nearly over sets in, I like to cheer myself up by dreaming about all the delicious food that autumn brings. From a culinary perspective, this is probably my favourite time of year. I begin to crave proper roast dinners and puddings that should only be eaten with custard, and look forward to cosy evenings spent lazily recovering from having eaten one roast potato too many.

Given that it’s only early September and I’m probably getting a bit ahead of myself with these thoughts of hearty autumn fare, I’ve chosen a recipe that bridges the gap between the two seasons.

This warm salad showcases some of the flavours that I love most: creamy, tangy goat’s cheese, earthy root vegetables and salty smoked pancetta. The toasted sunflower seeds add a satisfying crunch and the light dressing brings it all together. What’s more, after eating this salad, you’ll still have room to tuck into an indulgent autumn dessert.

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Warm goat's cheese, beetroot & sweet potato salad
Warm goat's cheese, beetroot & sweet potato salad
Servings
servings
Ingredients
Servings
servings
Ingredients
Warm goat's cheese, beetroot & sweet potato salad
Instructions
SALAD
  1. Preheat the oven to 200C/Gas 7.
  2. Cut the sweet potato into thin wedges. Arrange on a baking tray and drizzle over 1 tbsp oil. Season with salt and roast in the oven for 15 minutes.
  3. Meanwhile, arrange the pumpkin seeds on another smaller baking tray.
  4. Once you've removed the sweet potato from the oven, arrange the beetroot on the baking tray next to it. Drizzle the remaining ½ tbsp oil over the beetroot and mix with your hands. Strip the leaves from the sprigs of thyme and sprinkle over the vegetables. Place in the oven along with the pumpkin seeds and set a timer for 10 minutes.
  5. While the vegetables and pumpkin seeds are roasting, set a frying pan over a high heat. Add the pancetta and fry for 5-6 minutes, stirring occasionally, until golden brown. Once cooked, transfer to a sheet of kitchen paper.
  6. Arrange the beetroot on plates and top with the rocket and sweet potato. Add the pancetta and pumpkin seeds and sprinkle over the goat's cheese.
DRESSING
  1. Mix together all the dressing ingredients along with a pinch of salt. Pour a good slug of the dressing over the salad on each plate.
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