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Many people find fresh beetroot a little intimidating, but this Jamie Oliver – style simple roasted beetroot salad proves just how easy good food can be. Whether you roast the beets in the oven or cook them first in a pan of boiling salted water, the goal is the same: tender, earthy beetroot dressed simply with extra virgin olive oil, vinegar, creamy cheese, and crunchy nuts.
This salad recipe is inspired by Jamie Oliver’s ingredient-led approach to cooking, where a handful of quality ingredients come together to create something colourful, satisfying, and full of flavour. It’s an easy food option that works just as well as a light lunch, a side dish, or part of a midweek spread.
This recipe is inspired by Jamie Oliver’s cooking style and techniques. It is not an official Jamie Oliver recipe.
Quick Recipe Summary
This Jamie Oliver–style simple roasted beetroot salad is made by roasting or boiling beetroot until tender, rubbing off the skins, then tossing with olive oil, vinegar, cheese, and crunchy walnuts. It’s a colourful, vegetarian dish that’s easy to make and perfect for any occasion.
Once cooked and cool enough to handle, beetroot skins rub off easily.
Jamie Oliver – Style Simple Roasted Beetroot Salad
Servings: 3–4
Prep time: 15 minutes
Cook time: 45–60 minutes
Total time: About 1 hour 15 minutes
Diet: Vegetarian
Ingredients (5 ingredients – quick)
- 1 kg / 2 lb fresh beetroot
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or red wine vinegar
- 100 g goat’s cheese or feta, to crumble
- 50 g walnuts or pecans, toasted
- Sea salt and black pepper
- Optional: fresh tarragon, reserved beet leaves, lemon juice
Method
- Preheat the oven to 200°C / 400°F.
- Scrub the beetroot clean and place on a tray. Drizzle with olive oil, season with sea salt and black pepper, wrap tightly, and roast for 45–60 minutes until tender.
- Alternatively, cook the beetroot in a pan of boiling salted water until tender, then drain and allow to cool.
- Once cool enough to handle, rub off the skins, then halve or slice the beetroot into wedges or fine rounds.
- Place the beetroot in a bowl, drizzle with oil and vinegar, and toss gently to coat.
- Arrange on your plates, then crumble over the cheese and scatter the walnuts.
- Finish with herbs, a squeeze of lemon juice if needed, and serve.
Arrange the salad on a wide platter so every ingredient keeps its colour and texture.
Frequently Asked Questions
Roasting gives deeper, caramelised flavour, while boiling in a pan of salted water makes beetroot softer and easier to peel. Jamie Oliver uses both methods depending on texture and time.
Once cooked and cool enough to handle, simply rub off the skins using your hands or a cloth.
Yes. Roast or boil the beetroot up to four days ahead and assemble the salad just before serving.
Goat’s cheese is classic, but feta works just as well for a saltier finish.
To finish
This is the kind of jamie oliver’s recipe that turns a humble vegetable into something genuinely special. With just a tablespoon of good dressing, a sharp knife to slice into fine rounds, and a quick tarragon and toss, you get amazing dressed beets that feel vibrant, satisfying, and full of life.
Whether you keep it classic with cheese and walnuts, add a little crunch with toasted veg, or build it out with beetroot and red onion, a hint of garlic, or even some roasted squash, this salad stays flexible and budget-friendly. You can fry for a few minutes some onion or garlic, stir it through warm, and sprinkle herbs on top for extra depth.
It’s easy food by Jamie Oliver standards: simple prep, bold flavour, and results that always impress. Chop, slice, toss, and serve — proof that amazing dressed salads don’t need fuss, just good ingredients and a little confidence in the kitchen.