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Gordon Ramsay Beetroot Salad

Gordon Ramsay Beetroot Salad - recipe card
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This vibrant salad features earthy roasted beetroot, creamy whipped goat cheese, and a bright citrus-honey vinaigrette, topped with crunchy toasted walnuts and fresh herbs. The combination of sweet, tangy, and creamy elements creates a balanced and elegant side dish that is both satisfying and refreshing.

Ingredients

Scale
  • 4 medium beetroots (about 1.5 pounds / 680 g), scrubbed and trimmed, leaving 1-inch of the stem attached
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces (113 g) soft goat cheese, at room temperature
  • 1/4 cup (60 ml) heavy cream
  • 1/2 cup (50 g) walnut halves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 cups (120 g) baby arugula or mixed salad greens
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Rinse the beetroots thoroughly under cold water to remove any dirt, then pat them dry. Trim the stems to about 1 inch above the root end, and do not peel them yet, as the skin will come off easily after roasting.
  2. Place the beetroots on a large sheet of aluminum foil in the center of a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Wrap the foil tightly around the beets to create a sealed packet, then place the baking sheet in the oven.
  3. Roast the beetroots for 45 to 60 minutes, until a paring knife slides through the thickest part with no resistance. The roasting time can vary depending on the size of the beets. If you can feel any firmness, return them to the oven and check again in 10-minute intervals.
  4. While the beets roast, prepare the whipped goat cheese. In a medium bowl, combine the room-temperature goat cheese and heavy cream. Using a hand mixer or a whisk, beat the mixture on medium speed until it is light and fluffy, about 2 minutes. Season with a pinch of salt and pepper, then set aside at room temperature.
  5. Toast the walnuts in a dry skillet over medium heat, shaking the pan frequently, until they are fragrant and lightly browned in spots, about 3 to 4 minutes. Watch them closely, as they can burn quickly. Transfer the walnuts to a cutting board, let them cool slightly, then coarsely chop them.
  6. Make the vinaigrette by whisking together 3 tablespoons extra-virgin olive oil, honey, lemon juice, Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper in a small bowl. Whisk until the honey is fully dissolved and the dressing looks emulsified. Taste and adjust the seasoning if needed.
  7. When the beetroots are done, remove them from the oven and let them sit in the foil packet until they are cool enough to handle, about 10 minutes. Using a paper towel or your fingers, gently rub the skins off the beets. The skins should slip off easily. Discard the skins and trim the remaining stem ends.
  8. Cut the peeled beetroots into wedges or slices about 1/2-inch thick. Place the warm beetroot pieces in a large bowl and pour about half of the vinaigrette over them. Toss gently to coat, then let them marinate for 5 minutes to absorb the flavor while still warm.
  9. To serve, spread the whipped goat cheese evenly on a large serving platter, using a spatula to create a swoosh or a generous layer. Arrange the arugula on top of the goat cheese, leaving some of the cheese visible at the edges.
  10. Scatter the marinated beetroot pieces over the arugula, then sprinkle with the toasted walnuts and fresh dill and chives. Drizzle the remaining vinaigrette over the entire salad, and finish with a few cracks of black pepper. Serve immediately, while the beets are still slightly warm.
  11. If you prefer the salad at room temperature, simply let the assembled salad rest for 10 minutes before serving, but avoid refrigerating it, as the textures are best when the beets are not cold.

Notes

Store leftover salad components separately for up to 3 days in the refrigerator: the roasted beets in an airtight container, the whipped goat cheese covered, and the dressing in a jar. The assembled salad does not store well because the arugula becomes wilted. To reheat the beets, place them in a 350°F (175°C) oven for 10 minutes or microwave in 30-second intervals until warm. The goat cheese can be kept refrigerated for up to 3 days but bring it to room temperature before serving. The dressing can be made up to 1 week ahead and kept refrigerated.

Nutrition

Keywords: beetroot salad, Gordon Ramsay, roasted beetroot, goat cheese salad, walnut salad, British cuisine, side dish, healthy salad, citrus vinaigrette, vegetarian salad, Easter side, festive salad

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-beetroot-salad/