Raspberry roasted beetroot with goats’ cheese and lavender honey

Mon, 20th Apr 2015

Beetroot and goats’ cheese is a wonderful combination. For my version I’ve added an orange for a summery feel and rocket for a peppery kick. This salad is light and healthy, perfect for lunch and easy to throw together and take to work. Top off this tasty salad with a drizzle of my new Acacia honey with lavender.

Helen James


Serves 2

  • 2-3 fresh beetroot
  • 1 orange
  • Tub of soft goats’ cheese
  • Rocket
  • 2-3 tbsp Considered raspberry vinegar
  • Drizzle Considered lavender honey
  • Pinch salt
  • Drizzle Olive Oil
  • Edible flowers to decorate* ie. pansies, primroses (optional)

Helen James

  1. 1. Peel the beetroots and cut off the top and tail. Cut into ½ inch wedges and place on a baking tray.
  2. 2. Spoon over 2-3 tbsp of the raspberry vinegar, salt and olive oil and toss until coated.
  3. 3. Roast in the oven at 180˚C for 40 mins or until tender.
  4. 4. While the beets roast- peel the orange and cut into small segments.
  5. 5. When beets are done, remove from the oven and allow to cool slightly.
  6. 6. Arrange your rocket, orange and cooked beetroot on two plates and spoon out the goats’ cheese on top.
  7. 7. Sprinkle with flowers*. If you are using fresh flowers serve immediately.
  8. 8. Drizzle some lavender honey on top. Serve and enjoy!

  9. *Please make sure the flowers have not been sprayed with any chemicals.

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Dinner Plate3540126 Cutlery Set3541109 Mercer lrg bowl3540108 Lavender Honey 3520115 Raspberry Vinegar3520119