Roast Beetroot Salad

  • Prep Time
  • Cook Time
    50 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 3 medium beetroot bulbs
  • 250g bag rocket
  • ½ red onion, sliced finely
  • 150g goat’s cheese
  • 50g shelled pistachios, lightly toasted


  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, crushed
  • ¼ cup olive oil
  • Coarse salt and ground pepper


Step 1
Preheat your barbecue for indirect cooking.  For further instructions as to how to do this, please refer to your supplied handbook.

Step 2
Wash the beetroot and wrap in aluminum foil.

Step 3
Once your barbecue is preheated, turn to the roast setting on your barbecue.

Step 4
Place the wrapped beetroot in the barbecue and roast for 40-50 minutes or until tender.

Step 5
Once cooked remove from the barbecue and set aside to cool.
Once the beetroot is cooled remove the skin and slice into wedges.

Step 6
In a screw top jar place all the dressing ingredients, and shake until the ingredients are well combined.

Step 7
Place the rocket in a large serving bowl. Top the rocket with the sliced beetroot, red onion, goat’s cheese and pistachios.

Step 8
Pour the dressing over the salad just before serving.