Balsamic roasted beetroot with ash rolled goats’ cheese


This is my interpretation of one of my favourite classic combos, roasted beetroot and goats’ cheese. I love how the caramelisation from the balsamic on the beetroot adds to the vibrant flavour of the juicy flesh and when combined with the goats’ cheese creates a mouthwateringly tangy-creamy combo. The ash on the goats’ cheese compliments the beetroot very well adding to the earthy notes of the beets.

This is a great dish to serve as a starter when entertaining or simply as a weekend treat. It’s low fuss, packed full of flavour, full of nutrients and light on the wallet while it’s at it.

The watercress adds a welcome peppery note and the purple basil complements the beetroot perfectly on the plate but more importantly on the palate. Served with an ice cold, crisp and fruity Grüner Veltliner you’ll be on to an absolute winner. Enjoy!

Serves 4


For the Beetroot:

– 3 x medium Beetroot (trimmed, washed and peeled)
– Good olive oil
– Balsamic vinegar
– Sea salt
– Fresh ground black pepper


– Ash rolled goats’ cheese
– Watercress
– Purple basil
– Good olive oil
– Balsamic vinegar



Slice the beetroot into wedges, drizzle a splash of olive oil into a foil lined roasting tray and lay out the beetroot evenly. Drizzle with more olive oil, sprinkle with sea salt and pepper and drizzle with a good glug of balsamic vinegar. Place into a preheated oven at 200 degrees and bake for 30-40 mins. Turn the beetroot, drizzle more olive oil and balsamic and return to the oven for a further 30-40 mins or until caramelised on the outside and cooked through. Remove from oven and serve while hot.


To serve:

Wash and dry the watercress and arrange on the plate with some purple basil. Lay three wedges of beetroot per person onto the watercress. Remove goats’ cheese from the fridge just before plating to allow for a clean slice and arrange on the plate vertically to add a nice dimension to the dish. Alternatively, you could lay the goats’ cheese flat and finish with a blow torch to warm and caramelise. I’d have gone with that option but unfortunately, I’m between blow torches at the moment, watch this space! Last but not least drizzle a little olive oil and balsamic dressing over the watercress and beetroot and serve with a final pinch of sea salt.

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