Marinated Beetroot and Goat Cheese Salad

Seasonal beetroot works beautifully with creamy goat's cheese for an easy but impressive starter.

Ali MacSween
Prep Time:
1 hour


Marinated Beetroot

  1. Rub and season the beets heavily with olive oil, salt and pepper.
  2. Wrap individually in aluminium foil and bake at 180c for 45 minutes.
  3. Allow to cool and rub the of the skins and slice them 1mm thick.
  4. Lay slices of cling film and season with diced shallot and balsamic vinegar.

Baked Root Vegetable

  1. Cut carrots and celeriac into batons season with olive oil, salt and pepper wrap individually in aluminium foil and bake for 20 minutes at 180c.
  2. Remove from oven and set aside to cool.

Baby Beets

  1. Mix half the olive oil with the beets and season well, wrap in foil and bake for 20 minutes until tender.
  2. Peel and quarter the beets and toss in a bowl with the remaining olive oil, balsamic vinegar, sugar and thyme leaves.


  1. Dissolve the sugar, water and vinegar together and peel ribbons of salsify into the pickling mix while still hot and set aside.
  2. Cut the granny smith apples into julienne and reserve in some water with lemon juice.
  3. Lightly crumble the goats cheese over the finished salad.