Ingredients for 4 people

  • 4 medium-sized beetroots, roots and stems removed (about 400g) ​
  • 2 tsp De Nigris Gold Label Balsamic Vinegar ​
  • 2 tbsp olive oil ​
  • Salt and freshly ground black pepper ​
  • 50g soft goat cheese ​
  • 25g walnuts, roughly chopped ​
  • Fresh parsley leaves, to garnish

For the recipe

Preheat the oven to 200°C. Wash the beetroots thoroughly and pat them dry with a paper towel. Slice so the tops are flat. In a small bowl, mix the balsamic vinegar with the olive oil until well combined. Using a pastry brush, generously coat each beetroot in De Nigris Gold Label Balsamic Vinegar and olive oil mixture, making sure they are completely covered, especially on the peeled parts.. Season the beetroots with salt and freshly ground black pepper. Place the beetroots on a baking tray and roast in the preheated oven for 45-50 minutes, or until tender and caramelized. 

Remove from the oven and let the beetroots cool slightly. Using a sharp knife, peel the skin off the beetroots and discard. Arrange the beetroots on a serving plate. Crumble the soft goat cheese over the top of the beetroots and then sprinkle the chopped walnuts on top of the goat cheese. Garnish with fresh parsley leaves. Serve the warm or at room temperature with a green salad.