Warm beetroot salad with goats’ cheese

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


  1. Slice the Chioggia very thin using a slicing mandolin and put in 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.