Beetroot salad, goats cheese, blood orange & pine nut

Jamie Randall

Jamie Randall

20th May 2014
Jamie Randall

Beetroot salad, goats cheese, blood orange & pine nut

Beetroot salad, goats cheese, blood orange & pine nut – Jamie Randall, Odette’s (photography by kind permission of John Carey


  • Goats cheese mousse
  • 500g goats cheese
  • 100g creme fraiche
  • 150g double cream
  • salt, pepper
  • 1kg purple baby beets
  • 500g pickled beetroot
  • sherry vinegar dressing,
  • juice from cooked baby beets
  • 100g sugar
  • 300ml sherry vinegar
  • soda bread tuilles
  • blood orange segments
  • pine nuts
  • nasturtium leaves


Prepare the mousse, season.
Cook the baby beets sous vide at 80.c for 45 mins
Prepare the dressing.
Garnish with soda bread, orange segments, pine nuts and leaves.

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