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Beetroot, walnut and soft cheese salad

Whether the sun is shining or there are dark clouds overhead, this delicious and vibrant salad will cheer up any lunch or dinner. With nutritious beetroot, creamy Stilton, crunchy walnuts and a tangy dressing, this salad is worth getting excited about.

30 minutes, plus 2 hours marinating prep. time
1 hour cooking time
Serves 4
Salads & light bites, Vegetarian & vegan

Salad with chunks of red beetroot, strips of golden beetroot, slices of striped beetroot, walnuts and soft cheese — Beetroot, walnut and soft cheese salad | © National Trust Images/William Shaw

500g red beetroot 
1 sprig rosemary 
60ml orange juice 
30ml white wine vinegar 
20g honey 
100g golden beetroot 
200g 'candy striped' beetroot (Chioggia) 
100g walnuts

For the dressing

75g Stilton 
1 tbsp Greek yoghurt 
75g cream cheese 
10g fresh dill, finely chopped
salt and pepper

To serve 

60g rocket

Keep those colours

Keeping the different beetroots apart until serving helps them to keep the beautiful distinct colours. 

Step 1

Wrap the red beetroot in foil with the fresh rosemary and roast in the oven for 45 minutes–1 hour until tender. Remove from the oven and allow to cool. 

Step 2

Peel the roasted red beetroot and cut into bite-sized pieces. Mix together the orange juice, vinegar and honey and add to the red beetroot. 

Step 3

Allow to marinate for a couple of hours in the fridge. Season to taste with salt and pepper. 

Step 4

Peel the golden beetroot and cut into matchsticks. 

Step 5

Peel the Chioggia beetroot and cut into thin, horizontal slices showing off the candy-striped interior. 

Step 6

Toast the walnuts in the oven for 5 minutes until just golden. 

Step 7

Place the Stilton, yoghurt and cream cheese in a bowl and combine, add the dill and mix again. Season to taste with salt and pepper. 

Step 8

Place the rocket in the serving bowl. Arrange all three types of beetroot on top of the rocket. 

Step 9

Using a teaspoon, place small pieces of the cheese mix across the top of the beetroot, followed by the toasted walnuts. 

Step 10

Finish with a drizzle of the red beetroot dressing and some more fresh dill fronds. 

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