Roasted Beetroot, Butternut & Goat's Cheese Salad with Savoury Dukkah

Keeping it Simple

Phew, what a week it's been. I'm so ready for the weekend ahead! I'm so excited for the A Couple Cooks Pretty Simple Cooking book launch dinner party tomorrow night with a good friend of mine, Jacqueline, and our significant others :) I will be sharing photos of this in the weeks to come.

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Tonight I think I'll be prioritising some self-care, possibly a face mask, candles, this delicious salad, and Netflix. I made and photographed this salad to share with you a couple of weeks ago, but in the midst of everything that's been going on I forgot to share it until now! It's such an easy salad to prepare, and the roasted veggies can be made in advance and thrown together with everything else for an easy weekday take-along lunch for work/class/busy days. I posted a yummy Sweet Dukkah recipe a couple of weeks ago and promised that the savoury version will be coming soon. I'm happy to finally have it here for you to try at home, along with this simple salad made with roasted beets and goat's cheese (they make such a perfect pair!). 

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Bright & Beautiful Beetroot

I've discussed the benefits of beetroot here on the blog before but thought I'd highlight some of the main points worth noting in terms of its nutritional benefits:

  • Beetroot contains significant amounts of folate, potassium, and polyphenols

  • Folate is essential for healthy cell development and prevention of anaemia, and potassium is important in regulating one’s heartbeat, blood pressure, and nerve function

  • The bioactive polyphenols, antioxidants, and nitrates found in beetroots have been shown to contribute to lowering blood pressure and improving vascular health

  • Betalain pigments found in beetroot display anti-inflammatory and antioxidant activity, with a growing interest in its potential as a functional food

  • Studies have shown that beetroot may play a beneficial role in treating conditions characterised by chronic inflammation, as well as reducing the risk and improving clinical outcomes for conditions such as hypertension, heart disease, type 2 diabetes, and dementia

Having said all of this, just remember that all foods eaten within the context of a larger, balanced dietary pattern, joyful movement, and enjoyment, are important for health. I'm a nutrition nerd though, so I just love learning about and understanding more about what we currently know and understand about the foods we eat. I hope that you enjoy this recipe. Have a wonderful weekend!



Savoury Dukkah


  • 1/2 cup hazelnuts, roughly chopped
  • 1/4 cup sesame seeds
  • 1/4 cup almonds, roughly chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp salt

  1. Heat up a skillet or non-stick frying pan over a low-medium heat. Add the ingredients and toast them, stirring frequently, for 5-10 minutes, until golden and fragrant.
  2. Heat up a skillet or non-stick frying pan over a low-medium heat. Add the ingredients and toast them, stirring frequently, for 5-10 minutes, until golden and fragrant.
  3. Nuts and seeds burn very easily, so just make sure to stir often and be patient with them. Don't turn the temperature up too high, as tempting as it may be.
  4. Store in an airtight jar for up to a month.

Roasted Beetroot, Butternut & Goat's Cheese Salad

Serves 2

Roasted Beetroot, Butternut & Goat's Cheese Salad

Prep time:

  • 1 1/2 cups beetroot, peeled and chopped into cubes
  • 1 1/2 cups butternut, peeled and chopped into cubes
  • 1/2 cup chickpeas, cooked and drained
  • 4 cups baby greens
  • 1 cup red cabbage, sliced finely
  • 60g goat's cheese
  • 1 handful fresh mint, chopped finely
  • 4 Tbsp savoury dukkah
  • 2 Tbsp extra virgin olive oil
  • Salt & pepper, to taste

  1. Preheat oven to 180˚C. Toss the chopped beetroot and butternut into a large bowl and mix together with 1 Tbsp olive oil, a pinch of salt, and some black pepper. Roast in the oven for 30-40 minutes (depending on the size of your cubes), until soft and cooked through. Remove from the oven and allow to cool.
  2. Rinse and dry off the baby greens and red cabbage. Add to a large salad bowl along with the roasted butternut and beetroot, chickpeas, mint and goat's cheese. Sprinkle over the dukkah, drizzle with olive oil, and season with salt and pepper to taste. Divide between two bowls and enjoy!
  3. NOTE: Pre-roast, cool, and store butternut and beetroot in separate airtight containers in the fridge for an easy to prepare take-along lunch, or simple dinner