Ok, don’t freak out – yes it’s a savory recipe. I know they are very far and few between. You only have to look at the recipe page of my blog to realize that I have a serious sweet tooth (not that I hear you complaining) and the majority of my recipes are of the “naughty” variety which I’ve turned “nice” so to speak..

After cooking for my Chocoholics E-book which you can purchase here and recipe testing over and over again, I really needed a break from the serious chocolate overload. Don’t get me wrong, this was a chocoholics dream creating this book, but when you are cooking and making them all in one go.. yeahhhh.. you get the idea…

This roasted beetroot salad is a winner for a beautiful Autumn night, the roasted beets are accompanied by a rocket and watercress salad, topped with goats cheese, shaved radish, HEALTHY candied walnuts, to give that beautiful flavour and shine and a HEALTHY balsamic and maple glaze to tie all those amazing flavors into one scrumptious mouth full. This dish is simple, however it does need some prep time for the beets to cook and to produce that beautiful maple balsamic reduction.

Serves 2 or 4 side dishes


4 Large Beets

3 radishes, slithered

1 handful of watercress

2 large handfuls of rocket

Goat’s cheese as desired

Candied Walnuts

1 tbs coconut oil

3 tbs rice malt syrup

1 cup walnuts

Balsamic Glaze

1 cup balsamic vinegar

2-3 tbs pure maple syrup

pinch of sea salt


Preheat your oven to 180 degrees Celsius.

Peel the skin off your beets and cut in to even medium sized wedges.

Lay out on a baking tray and spray a light layer of coconut oil and cook for 25-30 minutes.

Whilst your beets are in the oven place the balsamic vinegar and maple syrup in a small saucepan and bring to the boil, once boiling reduce heat and simmer for 15-20 minutes stirring occasionally. You want it to turn into thick syrup but keep watch so it doesn’t burn. If it gets too thick, add a bit of hot water and stir until desired consistency is obtained.

In another saucepan on medium heat combine the coconut oil and rice malt syrup and bring to a simmer. Place the walnuts in the saucepan and coat liberally. Remove the walnuts and lay out on baking paper to cool.

Once your beets are ready and your glaze has come to a nice reduction you are ready to plate up. Toss all your salad together, sprinkle with goat’s cheese and drizzle your glaze over the top for a beautiful looking Autumn salad.



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.