Salad of roasted baby root vegetables & walnuts

This salad combines creamy goat’s cheese and mascarpone with balsamic-roasted beets, roasted radishes and baby carrots. The roasted radishes transform from spicy little beasts to sublime mellow mouthfuls. Photography by Jani Shepherd/Gatherum Collectif.

  • 1 hr cooking
  • Serves 2
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Salad of roasted baby root vegetables & walnuts
  • 1 medium beetroot, cleaned and trimmed
  • 10 baby beetroots, cleaned and trimmed
  • 2 tablespoon brown sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil, plus extra for drizzling
  • sprig fresh oregano or thyme
  • 12 baby carrots (we used white and orange)
  • 6 baby turnips
  • 10 radishes (we used purple and red), cleaned, tops removed and halved
  • 6 baby fennel (optional)
  • 100 gram goat’s cheese
  • 3 tablespoon mascarpone
  • 1/3 cup shelled walnuts, lightly broken up
  • small handful watercress


Salad of roasted baby root vegetables & walnuts
  • 1
    Preheat oven to 180°C fanbake. On a baking tray lay a piece of tinfoil large enough to enclose the beets.
  • 2
    Cut the medium beetroot into wedges of a similar size to the whole baby beets. Place these and the baby beets on the foil. Sprinkle with sugar, balsamic, ¼ cup olive oil and a pinch of salt and pepper. Place the sprig of herbs on top then fold over the foil and roll and crimp the edges firmly to completely encase the beets.
  • 3
    Place tray in the oven and cook for 30 minutes or until the beets feel tender when pierced with a sharp knife. Set aside to rest and cool slightly.
  • 4
    Meanwhile, line a large roasting dish with baking paper. Lay the carrots, turnips, radishes and fennel (if using) in the dish. Drizzle with a little olive oil, season with salt and pepper and bake for 20 minutes until vegetables are starting to soften and the edges turn slightly golden (don’t overcook them – you still want a bit of crunch). Cook them at the same time as the beets; just give the beets a 10-minute head start.
  • 5
    In a small bowl break up the goat’s cheese and lightly fold together with the mascarpone.
  • 6
    To assemble the salad, divide the dish of baby vegetables between plates then nestle the beets around them, taking care to reserve the vinegary cooking liquor to use as a dressing. Scatter over a few walnuts and some watercress, and dot with small spoonfuls of the goat’s cheese mixture.
  • 7
    Just before serving, drizzle the red beet vinegar cooking liquor over the salad and season with a little salt and pepper. Drizzle with a dash of olive oil if desired. You can eat this salad warm or cold.