The mild saltiness of creamy goat cheese is balanced by the sweetness of the beetroot and rich, intense flavour of blood oranges –  a delightful salad that is ideal as a side dish or appetizer.

Recipe from Chef Ian – Bermudaful Catering

SST-Roasted Beetroot & Goat's Cheese Salad-August 12 2014 chefIngredients
4 large beets
Olive oil
Salt and pepper
Aluminum Foil
1 small goat cheese log
Baby arugula leaves
1 blood orange


  1. Scrub beets and trim off ends, place in foil, season with lots of salt and pepper, wrap foil tightly around beets. Place in a 400°F preheated oven for about an hour. Once cooked, remove skin and allow to cool.
  2. Slice beets and goat’s cheese. Arrange on plate by layering one slice of beet followed by one slice of goat’s cheese.
  3. Mix orange segments with arugula leaves and season with olive oil, salt and pepper. Place on top of beets and goat’s cheese.

SST-Roasted Beetroot & Goat's Cheese Salad-August 12 2014 wineGosling’s Wine of the Week
Erath Pinot Gris is from Oregon. It it intensely aromatic and yields sprightly wafts of banana, rose petals, and talc. The juicy palate of ripe honeydew melon, citrus and exotic lychee melds into a rich, plush crescendo, leaving the mouth with a pleasant tingle. A perfect pairing for Chef Ian’s recipe.

The retail price is $21.25 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 12th, 2014

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