Beetroot, goat’s cheese and candied walnuts

Beetroot, goat’s cheese and candied walnuts

  • serves 4 as a starter or side
  • Easy

The combination of earthy beetroot, salty goat's cheese and sweet candied walnuts make this stylish starter a real winner – you can find it on the menu at Fenn in London


This elegant recipe for beetroot, goat’s cheese and candied walnuts comes from Fenn restaurant, London. Serve it as part of a menu along with their lamb chops with mint sauce potatoes and nutmeg custard tart.



  • olive oil 3 tbsp
  • beetroots 4 small
  • hard goat’s cheese 100g, crumbled or finely grated


  • red wine 100ml
  • port 50ml
  • caster sugar 50g
  • red vermouth 50ml
  • red wine vinegar 50ml
  • beetroot juice 250ml


  • walnuts 50g
  • icing sugar 10g


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Season the beetroots with salt and 2 tbsp of the oil, then wrap in foil. Roast for 30-40 minutes or until a knife or skewer pierces the beetroots easily. Peel the beetroots and slice each into four wedges.

  • Step 2

    For the glaze, cook the wine, port, sugar, vermouth and vinegar in a pan over a medium-high heat for 20 minutes, stirring occasionally, until thick, syrupy and reduced.

  • Step 3

    Pour in the beetroot juice, then continue to cook for 5 minutes until you get a glaze consistency. Cook the walnuts in a small pan of boiling water for 1 minute, then drain, pat dry with kitchen paper and allow to cool.

  • Step 4

    Once cool, roll the blanched walnuts in the icing sugar. Heat 1 tbsp of the olive oil in a pan over a medium-high heat and fry the coated walnuts for 2-3 minutes or until really crisp. Drain on a plate lined with kitchen paper and allow to cool.

  • Step 5

    To serve, put the beetroot wedges in a bowl and toss with a few tablespoons of the beetroot glaze to coat. Season with a pinch of sea salt. Arrange the glazed beetroot in a serving bowl and crumble the goat’s cheese on top. Break up the candied walnuts and scatter over the beetroot. Finish the plate with a few drops of the beetroot glaze left over from the bowl.

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Nutritional Information

  • Kcals 400
  • Fat 23.6g
  • Saturates 6.7g
  • Carbs 25.9g
  • Sugars 25.4g
  • Fibre 2g
  • Protein 8.7g
  • Salt 1.7g