Beetroot Bruschetta Salad

Sweet beetroot, roasted in our Mellow Yellow Balsamic Vinegar Dressing, blends perfectly into creamy goat’s cheese in our Beetroot Bruschetta Salad. This wonderful flavour combination sits atop a slice of perfect bruschetta, made by brushing bread with Mellow Yellow Rapeseed Oil, adding a wonderful crunch to this simple dish. We like to finish this recipe with an extra drizzle of Mellow Yellow Balsamic Vinegar Dressing to add even more of the wonderful fruity flavour that comes from the apple balsamic we use in our dressing, a truly delicious flavour combination. Enjoy this colourful dish for a light lunch or simple starter.


6 small beetroot, peeled and chopped into small chunks
2-3 tbsp Mellow Yellow Balsamic Vinegar Dressing, plus extra for drizzling
6 slices of bread
2 tbsp Mellow Yellow Rapeseed Oil
125g soft goats cheese or cream cheese
Watercress, rocket or butterhead salad


Pre-heat your oven to 180°C.
Peel and cut the beetroot into small chunks. Drizzle the Balsamic Vinegar Dressing into an oven proof dish and coat the beetroot, use enough to fully coat your beetroot but not so that it is swimming in dressing. Roast for 30 minutes until soft (check and turn half way).
Place the slices of bread on a baking tray and brush both sides with Mellow Yellow Rapeseed Oil. Lightly season with salt.
Cook for a few minutes until brown, check and turn half way.
Cut the goats cheese into cubes and place on top of the bruschetta.
Then place the beetroot on top of the cheese.
Create a bed of salad and pop the bruschetta on top. Drizzle over a little extra Balsamic Vinegar Dressing.

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