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Full Recipe in Details

Goats Cheese, Roast Carrot & Beetroot Salad with Orange Yogurt Dressing is the perfect harvest salad, with fresh greens, roasted carrots, nuts and seeds, and an easy dressing made with fresh orange yoghurt dressing!

  • Course: Course Lunch, Main Course, Salad

  • Prep Time: 15 mins

  • Cooking Time: 45 mins

  • Total Time: 60 mins

  • Calories: 404 kcal

  • Servings: 4 servings

  • 150g goats cheese

  • 3-4 carrots, peeled and cut into even sized lengths

  • 3-4 beetroot, cut into even sized wedges

  • Selection of salad leaves

  • 3 oranges

  • 1 lemon

  • ½ tsp. cumin

  • 1 tsp. coriander

  • 100ml natural yogurt

  • garlic

  • thyme

  • Preheat oven 180ºC.

  • Place the carrots into boiling salted water and likewise with the beetroot, cook for about 5- 10 minutes, strain veg and place on a hot tray.

  • Add the cumin, coriander and the juice of half an orange to the hot vegetables, season and roast until nice and crispy.

  • When almost done remove from the oven and remove the liquid from the tray and put in a bowl with the remaining juice from the oranges.

  • Put the goat’s cheese on top of veg and place back in the oven for few minutes to soften the cheese.

  • Take the yogurt and add some of the juice to it and add to it the orange zest followed by a squeeze of lemon.

  • Season with some black pepper and salt.


Mix all the salad ingredients in a large bowl, pour in some of the dressing and serve.

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