Beets used to freak me out. There, I said it. I’d walk past them in the market — all those purple roots with their leafy tops like wild green hair — and think, what on earth do I do with those? But one winter, with a bag of baby beets sitting quietly in my veg drawer (guilt-tripping me every time I opened it), I gave in. And you know what? I’m glad I did.
This little salad — if you can call it that — feels more like a sunbeam on a plate. The earthy beets, the sweet citrus of the clementines, creamy goat’s cheese, and a proper hit of fresh tarragon. It’s bold, bright, a bit fancy-looking without trying too hard. It smells like something you’d eat in a quiet French bistro with warm bread and cold wine, even if you’re just standing in your kitchen in mismatched socks.
Why You’ll Love It
- Only 5 ingredients, but you get this mad mix of sweet, earthy, tangy, and creamy.
- Perfect for lazy fancy dinners — it looks beautiful with zero stress.
- Glorious warm or cold, which means leftovers = joy.
- Works as a side, or bulk it up with grains for a full meal.
- No special gadgets required — just a pot, a bowl, and a bit of love.
- Makes beetroot actually exciting, not just something you pick out of a jar.
Ingredients
- 600g raw mixed-colour baby beets (bonus if they have leaves)
- 4 clementines
- ½ bunch (15g) fresh tarragon
- 100g crumbly goat’s cheese
- 40g shelled unsalted walnut halves
How to Make It
Boil the beets like a proper grown-up:
Scrub your beets gently — no need to peel yet. Halve the bigger ones, toss them in a big pot with salted water, and boil, covered, for 15–20 minutes until tender. Use a fork to check — if it slides in easy, you’re good. Save any small, pretty beet leaves!
Make the clementine dressing:
While the beets bubble away, squeeze one of your clementines into a bowl. Add a glug (about 1 tbsp) of extra virgin olive oil and a good splash of red wine vinegar. Season with sea salt and pepper, give it a taste — it should be bright and balanced.
Slice the rest, artfully (or not):
Peel the remaining three clementines and slice them into thin rounds. No pressure to get them perfect — this isn’t MasterChef. Layer them on your plates.
Cool and peel the beets:
Once the beets are tender, drain and rinse them briefly in cold water — just enough so you don’t burn your fingertips. Rub off the skins with your hands or a bit of kitchen roll. It’s oddly satisfying, like peeling boiled eggs but prettier.
Dress ’em up:
Slice or halve the beets, then toss them gently in the citrus dressing while they’re still warm. They’ll soak up flavour better this way. Add in the torn tarragon leaves and any saved beet greens if you’ve got them. Give it all a loving toss.
Plate it and finish strong:
Spoon the dressed beets over the clementine rounds. Crumble goat’s cheese over the top — as much or as little as you like. Sprinkle the walnuts, drizzle with a touch more oil, and serve up something that looks like it came from a restaurant.
Common Mistakes and How to Dodge Them
Why are my beets bland?
You probably didn’t season the dressing enough — give it a proper hit of vinegar and salt to balance the sweet.
My beets took forever to cook!
They might’ve been too big — smaller baby beets are best here. Or just boil longer and have a snack while you wait.
The skins didn’t come off easily.
They probably needed a bit more cooking. Try letting them sit in cold water for a minute, then rub gently with your thumb.
I don’t have fresh tarragon — help!
It’s a game-changer, but if you’re stuck, try fresh mint or basil for a different twist.
Storage and Reheating
Fridge:
Store any leftovers in an airtight container for up to 3 days. It’ll get more flavourful by the hour.
Freezer:
Wouldn’t recommend — the texture of beets doesn’t freeze well for salad. You’ll end up with beet mush.
To serve again:
No reheating needed! Just bring it to room temp and maybe freshen it up with a squeeze of citrus or a few more herbs.
Frequently Asked Questions
Can I use pre-cooked beets?
You can, but fresh gives better flavour. If using pre-cooked, just warm them up slightly before tossing in the dressing — helps them soak it in.
What can I use instead of goat’s cheese?
Feta’s lovely, or a dollop of ricotta if you want it softer. For dairy-free, try crumbled almond cheese or toasted seeds.
Is this good for meal prep?
Yes! Just keep the components separate until ready to serve — especially the cheese and walnuts.
Can I roast the beets instead?
Absolutely. It’ll take a bit longer but the caramelised edges are chef’s kiss. Just toss them in foil with oil and salt and bake at 200°C for 40–45 mins.
Nutrition Facts (Per Serving):
- Calories: 263 kcal
- Fat: 18.1g
- Carbs: 16.1g
- Protein: 9.8g
- Sodium: 0.6g
- Sugar: 14.9g
Jamie Oliver 5 Ingredients Vegetarian Dressed Beets
Description
A bold, bright beet salad tossed in citrus dressing with creamy goat’s cheese, walnuts, and a whisper of fresh tarragon — fresh, earthy, and sunshiney all at once.
Ingredients
Instructions
- Boil beets in salted water 15–20 mins, then rinse in cold water.
- Squeeze 1 clementine into bowl with olive oil + vinegar for dressing.
- Peel and slice remaining clementines, layer on serving plates.
- Rub skins off cooled beets, slice or halve.
- Toss beets in dressing with tarragon and beet leaves.
- Plate over citrus, top with cheese and walnuts, drizzle with oil.
Notes
- Use small, tender beets for best texture and flavour.
- Dressing tastes better if you balance sweet and tangy — taste as you go.
- If using cooked store-bought beets, warm them slightly before dressing.
- Tarragon’s unique, but basil or mint can work in a pinch.