This tender, crunchy Gordon Ramsay Beet Salad features roasted beetroots, goat cheese, and pistachios, taking 75 minutes overall. Tossing warm roasted wedges in a sharp balsamic dressing lets them absorb the punchy flavour. I prefer roasting beets in foil instead of boiling them to concentrate their natural sweetness.
Jump to RecipeWhat Makes This Version Different
When I first attempted this recipe, I rushed the roasting process and ended up with tough beetroot. Now, I understand that giving them a full hour sealed tightly in foil creates a perfect steam chamber.
The real difference here is the careful temperature staging. Serving cold salad greens alongside room-temperature beets prevents the cheese from melting into an unappetising mess. This simple trick keeps every single texture perfectly distinct and crisp.
Gordon Ramsay Beet Salad Ingredients
- 3 small red or golden beetroots
- 150g rocket leaves
- 2 tbsp sunflower seeds
- 60g shelled pistachios
- 170g soft goat cheese, crumbled
For the Balsamic Vinaigrette:
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 1 tsp Dijon mustard
- 2 tbsp balsamic vinegar
- 120ml extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
How To Make Gordon Ramsay Beet Salad
- Roast the Beetroot: Preheat your oven to 200C. Wash the beetroots, wrap each one tightly in foil, and roast for 45 to 60 minutes until tender.
- Mix the Vinaigrette: While the beets roast, whisk the minced shallot, garlic, mustard, vinegar, olive oil, salt, and pepper in a small bowl until fully emulsified.
- Peel and Slice: Leave the cooked beetroots to cool slightly in their foil. Wearing kitchen gloves, rub the skins off, slice into bite-sized wedges, and cool completely.
- Toss the Greens: In a large mixing bowl, combine the rocket leaves, sunflower seeds, and pistachios. Drizzle with half of the dressing and toss gently.
- Assemble the Salad: Add the room-temperature beetroots to the dressed greens. Scatter the crumbled goat cheese over the top, give it one final light toss, and serve.
Recipe Tips
- Don’t rush the cooling: Adding hot beetroot straight into the bowl will wilt the rocket and melt the cheese. Let them reach room temperature first.
- Wear kitchen gloves: Beetroot juice stains skin and cutting boards rapidly. Slipping on a pair of prep gloves will save you days of purple hands.
- Dress just before serving: Acidic vinaigrettes will break down delicate salad leaves if left sitting too long. Only pour the dressing over when ready to eat.
What To Serve With Beet Salad
This vibrant starter pairs brilliantly with rich proteins like pan-seared duck breast or a classic beef Wellington. You can also serve it as a light lunch alongside a crusty loaf of sourdough bread to mop up the tangy juices.
How To Store
This salad is best eaten fresh, but you can store the roasted, un-dressed beetroot in an airtight container in the fridge for up to 3 days. Keep the vinaigrette in a separate jar and dress the fresh leaves just before eating.
FAQs
Can I use pre-cooked vacuum-packed beetroots?
Yes, but the flavour will be slightly less intense. Simply slice and dress them, though roasting raw beets yields a much sweeter, deeper result.
Can I swap the goat cheese for something else?
Feta cheese or crumbled gorgonzola are excellent substitutes if you prefer a sharper or more robust flavour profile. Wait until the final assembly to add them.
Do I have to use rocket leaves?
Rocket adds a lovely peppery bite that balances the sweet beetroot perfectly. However, baby spinach or mixed chicory leaves work exceptionally well as an alternative base.
Nutrition
- Calories: 380 kcal
- Total Fat: 32 g
- Saturated Fat: 8 g
- Cholesterol: 20 mg
- Sodium: 590 mg
- Total Carbohydrate: 15 g
- Protein: 10 g
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Gordon Ramsay Beet Salad
4
servings15
minutes1
hour40
minutes1
hour55
minutesTender, crunchy Gordon Ramsay Beet Salad combines earthy roasted beetroots, toasted pistachios, and creamy goat cheese in just 75 minutes. It serves as a stunning, foolproof starter for your next weekend lunch or an elegant dinner party at home.
Ingredients
3 small red or golden beetroots
150g rocket leaves
2 tbsp sunflower seeds
60g shelled pistachios
170g soft goat cheese, crumbled
1 small shallot, finely minced
1 garlic clove, finely minced
1 tsp Dijon mustard
2 tbsp balsamic vinegar
120ml extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
Directions
- 1. Roast the Beetroot: Preheat your oven to 200C. Wash the beetroots, wrap each one tightly in foil, and roast for 45 to 60 minutes until tender.
- 2. Mix the Vinaigrette: While the beets roast, whisk the minced shallot, garlic, mustard, vinegar, olive oil, salt, and pepper in a small bowl until fully emulsified.
- 3. Peel and Slice: Leave the cooked beetroots to cool slightly in their foil. Wearing kitchen gloves, rub the skins off, slice into bite-sized wedges, and cool completely.
- 4. Toss the Greens: In a large mixing bowl, combine the rocket leaves, sunflower seeds, and pistachios. Drizzle with half of the dressing and toss gently.
- 5. Assemble the Salad: Add the room-temperature beetroots to the dressed greens. Scatter the crumbled goat cheese over the top, give it one final light toss, and serve.
