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.


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


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


  • 50g walnuts
  • 10g icing sugar


  • 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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