Baked goat's cheese with grape, walnut and beetroot salad recipe

Name: Baked goat's cheese with grape, walnut and beetroot salad
Yield: Serves 4
Ingredients: 50g walnut halves; 2 x 100g goat’s cheese rounds; 2 tbsp olive oil, plus extra for greasing; ½ tsp Dijon mustard; 1 lemon, juiced; 1 tsp clear honey; 250g Candyfloss grapes, halved; 180g pack Tesco Finest sweet and fiery beetroot, sliced; 80g pack watercress, spinach and rocket salad

The distinct sweet flavour of Candyfloss grapes is what makes this simple salad so unique. Complete with warm and salty goat's cheese, it's a real feast for the senses.

See method

Serves 4
10 mins to prepare and 10 mins to cook
386 calories / serving

Gluten-free
Vegetarian

Shop your ingredients

Tesco Walnut Halves 250G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
50g walnut halves
£2.75
£11.00/kg
Tesco British Hard Goats Cheese 200G
2 x 100g goat’s cheese rounds
£4.00
£20.00/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil, plus extra for greasing
£3.10
£12.40/litre
Tesco Dijon Mustard 185G
Aldi Price Match
½ tsp Dijon mustard
£0.45
£2.43/kg
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each
Tesco Squeezy Clear Honey 340G
1 tsp clear honey
£1.19
£3.50/kg
Tesco Green Seedless Grapes Pack 500G
250g Candyfloss grapes, halved
£2.00
£4.00/kg
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
180g pack Tesco Finest sweet and fiery beetroot, sliced
£2.20
£4.89/kg
Tesco Wild Rocket 60G
80g pack watercress, spinach and rocket salad
£1.00
£16.67/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.
Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl. Season, then whisk in the oil with 2 tsp water until combined.
To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts. Delicious with crusty bread.