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Roasted Beetroot & Goat's Cheese Salad

4.4 stars, average of 91 ratings

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Is there a better combination than sweet roasted beetroot with tangy goat’s cheese?

Well yeah, combining those with walnuts, rocket and a perfect vinaigrette. This salad could be a great carb-up meal all on its own, or if you need to keep your carbs low, it is perfect as a side dish or a light appetiser.

Just a note; if you plan to make this in advance, leave the assembly until just before serving so that the beetroot doesn’t bleed through everything else. Enjoy!

Note: This recipe makes 3 servings (served as a main dish/ carb up option) or up to 6 servings (served as an appetiser or side dish). Nutrition facts are listed per side dish/appetiser.

Is Balsamic Vinegar Suitable for a Keto Diet?

Vinegar is a condiment you can feel good about including in your keto diet. Make sure to use the right type of vinegar. Regular balsamic vinegar has between 4-6 grams of carbs per tablespoon. However, some of the more highly concentrated high-end balsamics, such as those available in gourmet stores and the olive oil and vinegar boutiques that are popping up everywhere, will have substantially more, especially if they’re thick and syrupy. These vinegars, which are more like glazes, could pack a carb punch as high as 8-11 grams per Tbsp.

Hands-on Overall

Serving size side

Allergy information for Roasted Beetroot & Goat's Cheese Salad

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, side)

Net carbs6.2 grams
Protein10.1 grams
Fat24.4 grams
Calories285 kcal
Calories from carbs 9%, protein 14%, fat 77%
Total carbs8.9 gramsFiber2.6 gramsSugars5.1 gramsSaturated fat6.7 gramsSodium226 mg(10% RDA)Magnesium51 mg(13% RDA)Potassium274 mg(14% EMR)

Ingredients (makes 6 sides or 3 mains)

  • 3 fresh whole beetroots (250 g/ 8.8 oz)
  • 1 cup chopped walnuts (120 g/ 4.2 oz)
  • 200 g soft goat’s cheese (7.1 oz)
  • 1 pack arugula (rocket) (50 g/ 1.8 oz)
Balsamic vinaigrette:


  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Roasted Beetroot & Goat's Cheese Salad
  2. Wash the beetroot and then wrap in aluminium foil and place on a baking tray and bake for approx. 45 minutes. The beetroot is done when a knife slides easily into the centre. Roasted Beetroot & Goat's Cheese Salad
  3. While the beetroot is roasting, place all of the dressing ingredients into a jar and shake until well combined.
    Roasted Beetroot & Goat's Cheese Salad
  4. Set all other ingredients out, ready to assemble. Remove beetroot from oven and let cool until you are able to handle them.
    While the beetroot is still warm (trust me on this one, you don’t want to try it cold), use your fingers to slide the skins off. I wear food handling gloves when doing this to avoid purple stained fingers.
    Roasted Beetroot & Goat's Cheese Salad
  5. Cut the beetroot into wedges and place aside. Place the rocket in a serving bowl and toss some dressing through.
    Roasted Beetroot & Goat's Cheese Salad
  6. Place the beetroot wedges on top of the rocket and then sprinkle with walnuts. Finish off by placing torn pieces of goat’s cheese around the dish and sprinkling with a touch more dressing.
  7. Store the assembled, covered, in the refrigerator for up to 3 days. The individual components can be stored in the fridge for a week before using.
    Roasted Beetroot & Goat's Cheese Salad

Ingredient nutritional breakdown (per serving, side)

Net carbsProteinFatCalories
Beetroot, fresh
2.8 g0.7 g0.1 g18 kcal
Walnuts, nuts
1.4 g3 g12.7 g128 kcal
Goat cheese, fresh (soft)
0 g6.2 g7 g88 kcal
Rocket (arugula), fresh
0.2 g0.2 g0.1 g2 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
1.8 g0.1 g0 g9 kcal
Olive oil, extra virgin
0 g0 g4.5 g40 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0 g0 g0 g0 kcal
Dijon mustard
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, side
6.2 g10.1 g24.4 g285 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

I would love to try this! If I don't like arugula, any thoughts on what I can use instead?

Hi Jenny, watercress would be the best alternative (nutrition-wise) but you can even use chopped lamb lettuce or any green lettuce.