Honey Roast Beetroot served with Whipped Goat’s Cheese, and a Lemon and Shallot Vinaigrette with Mint and Dill

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Sweet, caramelised chunks of mixed, heritage, honey roast beetroot, served with silky, smooth, dreamy, whipped goat’s cheese, and drizzled with a fresh zingy dressing, loaded with mint and dill. Roast beetroot and goat’s cheese are a classic dream combination, and for good reason. But when the goat’s cheese is whipped to light, airy and creamy perfection, and everything is served with this delectable fresh and herby dressing, this simple dish is fit for the gods!

Lyngen Lodge

This is my version of a starter we enjoyed on our trip to Lyngen Lodge last April. They called theirs Roasted baby red and golden beets, whipped goat’s cheese, mint and shallot vinaigrette. This is my version.

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How to make this wonderful beetroot dish

Collect all your ingredients together:

Honey Roast Beetroot –

• unpeeled beetroot
• garlic – separated, no need to peel, and roughly crushed
• olive oil
• sprigs of fresh thyme
• fine salt
• freshly ground black pepper
• runny honey, to taste

Whipped Goat’s Cheese –

• soft goat’s cheese
• cream cheese
• natural yoghurt
• olive oil
• lemon juice
• Sea salt and freshly ground black pepper, to taste

Lemon and Shallot Vinaigrette with Mint and Dill –

• lemon juice
• olive oil
• shallot, finely chopped
• grainy mustard
• runny honey
• Sea salt and freshly ground black pepper, to taste
• finely chopped mint
• finely chopped dill

To serve –

• your choice of green salad leaves – I like pea shoots or lambs lettuce
• fresh bread to scoop up the cheese and yummy vinaigrette

First prepare and cook the Honey Roast Beetroot:

1. Peel the beetroot and cut it into equal size wedges. Toss in olive oil, salt and pepper and add some fresh thyme and the garlic cloves.
2. If you are using different coloured beetroot, toss them separately, to avoid the colours running. Toss paler colours first, and then the darker beetroot.
3. Spread out on a baking sheet, making sure it is not over-crowded. Cook in the centre of a pre-heated oven for 25 minutes, toss and return to the oven for 15 – 25 minutes or until cooked and soft in the centre.
4. 5 minutes before the end of cooking, drizzle the beetroot with honey.

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Whilst the beetroot is cooking, prepare the whipped goat’s cheese:

1. Simply weigh all the ingredients into a mixing bowl and beat until silky smooth. I use an electric whisk.
2. Add salt and pepper to taste.

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Finally, make the Lemon and Shallot Vinaigrette with Mint and Dill:

1. Juice the lemon and finely chop the shallot, mint and dill
2. Measure all of the ingredients, apart from the herbs, into a jug or jar and thoroughly mix. Immediately before you serve, stir in the chopped herbs.

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When everything is prepared, and the beetroot is cooked, bring it all together:

1. Divide the whipped cheese between 4 plates and add the roast beetroot.
2. Drizzle on some vinaigrette and scatter over some pea shoots, or your green leaves of choice.
3. Serve with extra vinaigrette on the side, and some fresh bread.

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Made this recipe?

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