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Gordon Ramsay Beetroot Salad Recipe

Ruby-red and golden roasted beets with whipped honey goat cheese, blood orange, toasted pistachios, and a balsamic-honey dressing — an elegant starter ready in about an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Salads
Cuisine: American
Calories: 360
Ingredients Equipment Method

Ingredients
  

For the roasted beetroot
  • 1 lb red beets about 3 medium, scrubbed and trimmed
  • 1/2 lb golden beets about 2 small, scrubbed and trimmed
  • 1 tbsp olive oil
  • 3/4 tsp kosher salt divided
  • 1/2 tsp freshly ground black pepper
For the whipped honey goat cheese
  • 4 oz goat cheese at room temperature
  • 2 oz cream cheese at room temperature
  • 1 tbsp honey plus more for drizzling
  • 1 tsp lemon zest from about 1/2 lemon
  • Pinch of kosher salt
For the balsamic-honey dressing
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
To assemble
  • 2 blood oranges or navel oranges, peeled and sliced or supremed
  • 3 cups baby arugula
  • 1/4 cup shelled pistachios toasted and roughly chopped

Equipment

  • Large rimmed baking sheet
  • Food processor or electric hand mixer
  • Small mixing bowl and whisk
  • Large serving platter or bowl
  • Sharp chef's knife and cutting board
  • Dry skillet (for toasting pistachios)

Method
 

  1. Roast the beets: Heat the oven to 400°F. Quarter the beets (halve the small ones), toss with the olive oil, 1/2 tsp of the salt, and the pepper, and arrange cut-side down on a rimmed baking sheet. Roast 35–40 minutes until a knife slides in easily and the cut faces are deeply caramelised. Cool 10 minutes, then rub off the skins.
  2. Toast the pistachios: In a dry skillet over medium heat, toast the pistachios 2–3 minutes, shaking often, until fragrant and lightly browned. Cool completely, then roughly chop.
  3. Whip the goat cheese: In a food processor (or with an electric hand mixer), blend the goat cheese, cream cheese, honey, lemon zest, and a pinch of salt until completely smooth and mousse-like, 1–2 minutes. Refrigerate until serving.
  4. Whisk the dressing: Whisk the balsamic vinegar, honey, Dijon, remaining 1/4 tsp salt, and pepper. Drizzle in the extra-virgin olive oil while whisking until glossy and emulsified. Adjust honey or vinegar to taste.
  5. Prep the oranges: Cut the peel and white pith from the oranges, then slice into wheels or supremes over a bowl to catch the juice. Stir a spoonful of that juice into the dressing for brightness.
  6. Assemble the salad: Spread the arugula over a large platter. Arrange the roasted beets and orange slices on top, add generous dollops of whipped goat cheese, and drizzle with the dressing. Shower over the pistachios, finish with a thin thread of honey, and serve right away.