Warm and rustic, this earthy beet and sweet butternut salad is so delicious and sure to look impressive on your Xmas table!  

Watch my reel to see how this easy way of cooking beets, especially golden ones, helps them retain their gorgeous colour… served with some tender baby lettuce and a sprinkling of goats cheese. Finally  finished with a tangy herb dressing and toasted walnuts kindly gifted to my by California Walnuts @walnuts_uk. 


Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 1H calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Butternut Squash, peeled and sliced into round discs 1cm thick
  • Olive oil for drizzling
  • Sea salt flakes and cracked black pepper
  • 3 large Beetroot (400g)
  • 3 large Golden beetroot (400g)
  • 50g Baby leaves, I used lambs lettuce
  • 30g Goats cheese, crumbled
  • 1 Large handful Walnuts
  • 2 tbsp Red wine vinegar
  • 3 tbsp Olive oil
  • 1 tsp Balsamic vinegar
  • Sea salt and cracked black pepper
  • 1 Garlic clove, crushed
  • 1 tbsp Mint leaves, chopped
  • 1 tbsp Parsley leaves, chopped
  • 1 tbsp Tarragon leaves, chopped


  1. To cook the beetroot, just scrub them well, no need to peel them and add them to a saucepan half filled with water and covered with a lid.  Then, place the saucepan in a 180C oven for 1.5 hours.  Remove from the saucepan, allow to cool, peel and slice thin.  The golden beets will retain their gorgeous colour by cooking them this way!
  2. Line an oven tray then place the sliced butternut squash on top, drizzle with olive oil and season with salt and pepper then bake until cooked through and starting to colour slightly, remove from the oven to cool
  3. Make the dressing by mixing together the red wine vinegar, olive oil, balsamic vinegar and fresh herbs, then season with salt and pepper, set aside
  4. Dry toast the walnuts in a small pan until they colour very slightly, set aside
  5. Arrange the beets and butternut squash on a round platter as pictured with the greens in the middle
  6. Drizzle over the herby dressing then sprinkle over the goats cheese
  7. Finally crumble over the walnuts and serve
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