Beetroot, Fennel and Goat Cheese Salad

The trick with raw beetroot is to slice or grate it finely so it doesn’t taste too earthy.

Prep time:10 mins 

Serves: 6 as a starter


  • 2 medium beetroot, peeled
  • 1 fennel bulb, trimmed
  • ¼ cup walnuts
  • 100g goat cheese
  • 2 tbsp boutique extra virgin olive oil
  • 6 tbsp balsamic glaze


  1. Shave beetroot and fennel into the thinnest possible slices 
using a mandolin or vegetable peeler.
  2. Divide between 6 serving plates. Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
  3. Season to taste with salt and ground black pepper and serve immediately.