Roast Beets with Pickled Apple and Goat Cheese

This dish makes a great start to dinner or can be adapted into canapes.


beets (beetroot)
sherry vinegar
brioche – See previous blog!
goat cheese
sour cream
salt and pepper
herbs de provence
olive oil

Place the beets in a rosting pan with water, salt and pepper and some olive oil. Roast the beets covered with tin foil in a 400F oven for an hour and a half until tender.

Allow to cool then peel off the skin.

Cut into slices (about 1cm thick).
Cut desired shape.

While the Beets are cooking, mix some sherry vinegar, water and sugar and heat until sugar is dissolved. Slice up an apple and cut desired shape.

Add the apple to the warmed pickling mix.
Also at this time work the goat cheese and sour cream together to soften then season with salt and pepper. Keep at room temp.

Toast some brioche crumbs.
……and some brioche slices.

Assemble the dish – dusting the goats cheese with herbs de provence.
Rub the beets with a little olive oil and season with a little salt.


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