Alice Rose Boiled beetroot loses a surprising amount of its natural sweetness into the cooking water, which is part of why so many beetroot salads taste flat and slightly earthy rather than sweet and rich.
Roasting the beetroot whole in its skin keeps all of that flavour inside, and the result is a noticeably different, much better salad.
A layer of whipped feta underneath, rather than just crumbled on top, gives every bite a bit of tang and creaminess to balance the sweetness of the beetroot.
Why Roasting the Beetroot Whole Keeps More Flavour Than Boiling
Beetroot is mostly water and natural sugars, and when it’s peeled, chopped and boiled, a large amount of that sweetness leaches straight out into the cooking water.
Roasting beetroot whole, with the skin left on, keeps almost all of that natural sugar and flavour locked inside, concentrating it further as the beetroot slowly softens in the oven.
Whipping the feta with a little olive oil and lemon juice, rather than simply crumbling it over the top, changes the texture of the whole dish.
Spread across the base of the plate, it becomes a creamy layer that the roasted beetroot and dressing sit on top of, rather than scattered crumbles that fall to the side of the plate.
Ingredients for Gordon Ramsay Beetroot Salad
- 6 medium beetroots, unpeeled, trimmed
- 2 tbsp olive oil, plus extra for roasting
- 150g feta, crumbled
- 2 tbsp Greek yoghurt
- Juice of 1/2 lemon
- 60g walnuts, toasted and roughly chopped
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Handful of rocket leaves
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Beetroot Salad — Step by Step
Step 1 — Roast the Beetroot
Preheat the oven to 200°C / 180°C fan / Gas 6. Wrap each beetroot individually in foil with a drizzle of olive oil. Place on a baking tray and roast for 45–60 minutes, until a knife slides in easily.
Step 2 — Cool and Peel
Once cool enough to handle, peel the beetroot — the skins should slip off easily under a running tap. Cut into wedges.
Step 3 — Whip the Feta
Blend or mash the feta with the Greek yoghurt and lemon juice until smooth and spreadable.
Step 4 — Make the Dressing
Whisk together the balsamic vinegar, honey and 2 tbsp olive oil. Season with salt and pepper.
Step 5 — Assemble
Spread the whipped feta across the base of a serving plate. Arrange the roasted beetroot wedges and rocket leaves over the top.
Step 6 — Finish
Drizzle over the balsamic dressing and scatter with toasted walnuts.
My Top Tips for the Best Gordon Ramsay Beetroot Salad
Roast the beetroot whole in its skin rather than peeling and chopping it first, as this keeps far more of its natural sweetness inside.
Peel the beetroot under running water once cooked, as the skins slip off far more easily this way and it saves your hands from staining too much.
Toast the walnuts in a dry pan for a couple of minutes before adding them, as this brings out their flavour considerably compared to using them raw.
Whip the feta rather than simply crumbling it, as spreading it across the plate gives a creamier base for the beetroot to sit on.
Wear gloves when handling cooked beetroot if you’d rather avoid stained hands, as the colour can take a while to wash off.
Serving Suggestions
Serve as a starter or a light lunch with crusty bread on the side, or as part of a bigger spread alongside grilled chicken or lamb. It also works well as a side for a Sunday roast in place of a more traditional vegetable.
How to Store Gordon Ramsay Beetroot Salad
In the fridge: Store the roasted beetroot and whipped feta separately, covered, in the fridge for up to 3 days. Assemble just before serving for the best texture.
In the freezer: Not recommended. Both the beetroot and the feta mixture change texture significantly once frozen and thawed.
Gordon Ramsay Beetroot Salad Recipe
Ingredients
Method
- Wrap beetroot in foil with oil, roast at 200°C / 180°C fan / Gas 6 for 45–60 minutes.
- Cool, peel under running water, cut into wedges.
- Blend feta with yoghurt and lemon juice.
- Whisk balsamic vinegar, honey and olive oil. Season.
- Spread feta on plate, top with beetroot and rocket.
- Drizzle with dressing, scatter with walnuts.
Notes
Frequently Asked Questions About Gordon Ramsay Beetroot Salad
Can I use pre-cooked beetroot instead of roasting it myself?
You can, though the flavour will be noticeably less sweet and concentrated than beetroot roasted whole in its skin. If using pre-cooked, look for vacuum-packed rather than pickled, as pickled beetroot has a very different flavour.
How do I stop beetroot staining my hands?
Wear disposable gloves when peeling and handling cooked beetroot, or rub your hands with a little oil before starting, which makes the stain easier to wash off afterwards.
Can I make this salad ahead of time?
Yes — roast the beetroot and make the whipped feta up to 2 days ahead, storing them separately, then assemble the salad just before serving.
What can I use instead of walnuts?
Toasted pecans or hazelnuts both work well as a substitute, giving a similar crunch and richness alongside the beetroot and feta.
