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Roast Beetroot And Green Leaf Salad

with a walnut and cottage cheese pesto

Serves 4

Serve as a light lunch with some crusty bread, or a side salad as part of a larger banquet.

Roast beetroot and green leaf salad by Rauform Pilates and Fitness


  • 1 bunch beetroot (medium size beets)
  • 150g baby spinach
  • 150g rocket
  • 1 bunch flat leaf parsley
  • 500g cottage cheese
  • 25g milled Parmesan
  • 100g walnuts
  • 1 bunch basil
  • 30ml walnut oil or olive oil
  • 30ml red wine vinegar
  • 1 tablespoon honey


  1. Boil the beets until tender then remove from heat. Rinse under cold water to cool and removing the skin in the process.
  2. Cut each beet into 6 and place in a roasting tray with a little olive oil and salt. Roast in a 200 degree Celsius oven for 15 mins.
  3. Next make the pesto. Add the basil, walnuts and 2/3 of the parsley to a food processor. Blend to a course breadcrumb consistency. Add cottage cheese and Parmesan and blend until well incorporated.
  4. For the dressing, combine vinegar, oil (walnut or olive oil) honey and 30ml water together. Add salt and pepper to taste.
  5. Time to assemble!  Spoon some of the pesto onto the bottom of a plate, add the warm beets and dressing. Mix the remaining parsley, with spinach and rocket and place the salad on top of the pesto plate.
  6. Enjoy 🙂
Roast beetroot and green leaf salad by Rauform Pilates and Fitness recipe