Roasted Essex beetroot

Dan Doherty

Dan Doherty

29th September 2014
Dan Doherty

Roasted Essex beetroot

Daniel Doherty - Duck & Waffle

Roasted Essex beetroot / goats curd / honeycomb / watercress / shallot dressing

Serves: 6


  • 20 Assorted baby beetroots, preferably heritage, and all the colours
  • 6tbsp Goats curd
  • Large bunch Watercress
  • 6tbsp of Shallot dressing (recipe below)
  • Honeycomb (recipe below)
  • Shallot dressing:
  • 4 Finely chopped shallots
  • 300ml extra olive oil
  • 100ml sherry vinegar
  • 2 table spoons thyme leaves
  • Honeycomb:
  • 8tbsp golden syrup
  • 2tbsp water
  • 400g sugar
  • 5tsp bicarbonate of soda


To make the shallot dressing:
Sweat the shallots in a pan with a spoonful of olive oil and the thyme leaves.
Add the rest of the olive oil and the vinegar.
Give it a good stir and leave to cool.
Mix well before use.
For the honeycomb:
Make a caramel by placing the golden syrup, water and sugar in a pan. Bring to the boil and when it’s bubbling and golden, add the bicarbonate of soda.
Use a deep pan and be careful, as when you add the bicarbonate of soda, the caramel will rise up dramatically.
As soon as it rises, pour into a baking tray lined with baking paper.
Cool until hard, then smash up into small pieces.
Take the beetroots and trim off the leaves.
Wrap them in foil and roast at 160 degrees for until a knife goes in easily (approx. 45 minutes).
Allow to cool and peel off the skin.
Cut the beetroots into chunks and toss lightly in the olive oil and roast them in a pan to get some colour.
When sizzling, add the goats curd sporadically around, then add the shallot dressing.
Finish with a few shards of honeycomb.
Dress the watercress in the shallot dressing, and serve on the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.