Goat's cheese and baby beetroot salad

  • Serves 4-6


  • 350g golden baby beetroots* 
  • 350g baby beetroots 
  • 50ml white vinegar 
  • 50g brown sugar 
  • 200g walnuts
  • 50g brown sugar
  • 50g honey 
  • 120ml 2012 Joseph's Olive Oil*40ml Aecovi Sherry Vinegar*
  • 1/2 teaspoon Dijon mustard* 
  • salt + pepper
  • 1 x matured Gympie farm Goat's cheese* (if unavailable- substitute with Woodside Edith)
  • 200g baby spinach 
  • baby cos lettuce
*Ingredients available from Togninis Milton.


Beetroots: Place the beetroots whole in separate saucepans in sufficient enough water to just cover, add the brown sugar and vinegar to the water. Cook for 30 - 40 minutes until just able to pierce with a skewer. Allow to cool in the liquid. When cool enough to handle - peel and slice in half. Set side. Caramelised Walnuts: Coat the nuts in the brown sugar, honey mixture (add a little water to form a paste). Place on an oven tray with baking paper and bake for 10 minutes at 170 degrees. Allow to cool. Dressing: Put all ingredients in a jar and shake well. To serve: Arrange the beetroots and walnuts over the baby spinach and cos leaf. Thinly slice the goat's cheese and sprinkle on top. Dress with sherry vinegar and olive oil dressing well shaken. Enjoy!

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