Hazelnut, Beetroot and Goat's Cheese Side Salad
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Hazelnut, Beetroot and Goat's Cheese Side Salad

Hazelnut, Beetroot and Goat's Cheese Side Salad

with an Orange-Balsamic Dressing and Rocket | Perfect for sharing

With beetroot, hazelnuts, goat's cheese and an orange-balsamic dressing, this extra special salad is sure to impress guests.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time15 minutes


serving amount

25 grams


(Contains Nuts May contain Nuts)

½ unit(s)


12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

250 grams

Cooked Beetroot

20 grams

Wild Rocket

75 grams

Goat's Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)1534 kJ
Energy (kcal)367 kcal
Fat24.9 g
of which saturates8.1 g
Carbohydrate24 g
of which sugars23 g
Protein11 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Rolling Pin


Get Prepped

a) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

b) Zest half the orange, then slice it in half and juice one half into a small bowl. TIP: Keep the remaining orange for another recipe.

Make the Dressing

a) Add the orange zest and balsamic vinegar to the bowl of orange juice. 

b) Pour in the olive oil for the dressing and the honey (see pantry for both amounts). Season with salt and pepper, then mix to combine.

c) Add the rocket and one third of the orange-balsamic dressing to a large bowl, then toss to coat.

Finish and Serve

a) Slice the beetroot into rounds, as thin as possible. Place in a medium bowl with half the remaining dressing, then toss to coat. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

b) Lay the dressed beetroot onto your serving plate, creating one even layer. Place the dressed rocket into the centre of the plate.

c) Crumble over the goat's cheese and chopped hazelnuts. Finish with a drizzle of the remaining dressing.


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