Roasted Beetroot Salad with Goats Cheese

A Gluten free Roasted Beetroot with Goats Cheese recipe from The Intolerant Cooks, brought to you by Ritchies Supermarkets and Liquor. Enjoy.

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Preparation time

20 mins

Cooking time

25 mins


  • What you need:
  • Pickled beetroot
  • 3 medium beetroot 
  • Quick pickle
  • 1 tsp. flaked salt 
  • 30 mlspiral maple syrup 
  • 80ml cider vinegar
  • Roast beetroot
  • 6 small beetroot with stalks if possible, different colours, red, rainbows, golden 
  • salt flakes
  • Pepper
  • 1 tsp. cinnamon
  • 40ml extra virgin olive oil
  • Pickling liquid
  • 40ml Maple syrup
  • 80ml apple cider vinegar
  • 1tsp salt flakes
  • 200g Yumi’s beetroot dip 
  • 2 -3 mandarins, peeled and sliced into round wheels mandarins. 
  • 2 Tbsp. hazelnuts, toasted until scorched, chopped 
  • 40g store bought packet beetroot chips 
  • ¼ bunch Mint leaves

Watch the video


Step 1: Preheat oven 200C

 Step 2: To roast the beetroot cut the 6 beetroot in 1cm slices.  Toss them in cinnamon, salt pepper and 40ml extra virgin olive oil. Lay on a baking tray, roast for 20-30 minutes until cooked through. Remove from the oven and allow to cool.

Step 3: To make the pickled beetroot, peel the beetroot, slice thinly on a mandolin and julienne. Pour over maple syrup, vinegar and salt, toss and set aside for about 15 minutes or so.  

Step 4: To assemble the salad, spoon a generous amount of beetroot dip on the bottom of a platter, top with roasted beetroot slices and mandarin. Sprinkle a little salt on the mandarin. Scatter over pickled beetroot, crumbled goats cheese, beetroot chips and hazelnuts. 


Nut alternatives, almond, walnuts, pepitas

Use oranges or blood oranges in place of mandarins

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