Home-Pickled Beetroot And Goats’ Cheese Salad Recipe

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4 - 6




  • 850g beetroot, peeled
  • 100g top-quality white wine
  • vinegar
  • 50g sugar
  • ½tsp salt
  • ½tsp black peppercorns
  • 2 bay leaves
  • 2 heads red chicory, radicchio or trevisse
  • 10 small radishes, halved
  • 50g goats' cheese
  • 2tbsp olive oil


  • Cook the beetroot in a large pan of boiling, salted water until tender, about 30 minutes. Meanwhile, put the vinegar, salt, sugar, peppercorns and bay leaves into a small pan and heat gently until the sugar has dissolved. Cut the beetroot into large chunks. Put into a dish and pour over the vinegar mixture. Allow to cool, then cover and refrigerate overnight.

  • Arrange the chicory leaves and radishes in a salad bowl, add the beetroot, crumble over the goats’ cheese, then drizzle over the oil and some sea salt.

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