Warm Beetroot Salad with Goat Cheese

Warm Beetroot Salad

Serves 4


  • 1 chioggia beet
  • 2 white beets, peeled and cut in wedges
  • 1 tbsp rapeseed oil
  • Salt, to taste
  • 4–6 pickled rosehips or marinated figs
  • 50 ml summer schnapps or 30 ml elderflower cordial
  • 200 g fresh goat cheese (chèvre)

For garnishing

  • Marigolds and rose petals

How to do it

  1. Slice the chioggia very thin using a slicing mandoline and put in to ice-cold water.
  2. Fry the white beet wedges in rapeseed oil on medium heat for approximately 5 minutes – the beets should be al dente. Salt to taste.
  3. Add pickled rosehips and summer schnapps or elderflower cordial. If using alcohol, flambé (be cautious with the flames).
  4. Serve the warm beets and rosehips with large pieces of goat cheese and sliced Chioggia.
  5. Garnish with edible flowers, for example – marigolds and rose petals.


This recipe is made in the Lund episode.