Name: Beetroot, goat’s cheese and candied walnuts
Total time: 1 h 10 min
Yield: Serves 4 as a starter or side
Ingredients: 3 tbsp olive oil; 4 small beetroots; 100g hard goat’s cheese crumbled or finely grated; 100ml red wine; 50ml port; 50g caster sugar; 50ml red vermouth; 50ml red wine vinegar; 250ml beetroot juice; 50g walnuts; 10g icing sugar

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Beetroot, goat’s cheese and candied walnuts

Beetroot, goat’s cheese and candied walnuts

Joe Laker

Published: July 7, 2021 at 11:04 AM

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Serves 4 as a starter or side

Easy

Total time: 1 hr and 10 mins

A star rating of 5 out of 5.2 ratingsRate

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The combination of earthy beetroot, salty goat's cheese and sweet candied walnuts make this stylish starter a real winner – you can find it on the menu at Fenn in London

Gluten free

Vegetarian

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Complete the dish

This elegant recipe for beetroot, goat’s cheese and candied walnuts comes from Fenn restaurant, London. Serve it as part of a menu along with their lamb chops with mint sauce potatoes and nutmeg custard tart.

Ingredients

Nutrition

3 tbsp olive oil
4 small beetroots
100g hard goat’s cheese

crumbled or finely grated

BEETROOT GLAZE

100ml red wine
50ml port
50g caster sugar
50ml red vermouth
50ml red wine vinegar
250ml beetroot juice

CANDIED WALNUTS

50g walnuts
10g icing sugar

Nutrition: per serving

kcal400
fat23.6g
saturates6.7g
carbs25.9g
sugars25.4g
fibre2g
protein8.7g
salt1.7g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Season the beetroots with salt and 2 tbsp of the oil, then wrap in foil. Roast for 30-40 minutes or until a knife or skewer pierces the beetroots easily. Peel the beetroots and slice each into four wedges.
step 2

For the glaze, cook the wine, port, sugar, vermouth and vinegar in a pan over a medium-high heat for 20 minutes, stirring occasionally, until thick, syrupy and reduced.
step 3

Pour in the beetroot juice, then continue to cook for 5 minutes until you get a glaze consistency. Cook the walnuts in a small pan of boiling water for 1 minute, then drain, pat dry with kitchen paper and allow to cool.
step 4

Once cool, roll the blanched walnuts in the icing sugar. Heat 1 tbsp of the olive oil in a pan over a medium-high heat and fry the coated walnuts for 2-3 minutes or until really crisp. Drain on a plate lined with kitchen paper and allow to cool.
step 5

To serve, put the beetroot wedges in a bowl and toss with a few tablespoons of the beetroot glaze to coat. Season with a pinch of sea salt. Arrange the glazed beetroot in a serving bowl and crumble the goat’s cheese on top. Break up the candied walnuts and scatter over the beetroot. Finish the plate with a few drops of the beetroot glaze left over from the bowl.

Check out our best beetroot recipes

A beetroot dish with berries

Authors

Joe Laker

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