- •Beetroots – home grown
- •Fetta cheese 50g
- •Welsh Goats Cheese 60g
- •Walnuts 50g
- •Sugar 50g
- •Water Cress 50g
- •Sourdough cruton
- •Salt & pepper
- •Panko crumbs, Egg white and flour (to panne goats cheese)
Salad of home grown beetroot, warm Welsh goats cheese and feta
Salad of home grown beetroot, warm Welsh goats cheese and feta
Starter prepared by Louise Williams in the Flintshire Heat of the North West Young Chef Competition 2014.
Ingredients
Method
1.Cook off beetroots in a pan of hot water, then separate into beetroots for dice and beetroots for puree.
2.Blend puree and pass through a sieve. Leave to cool, then put into a squeeze bottle.
3.When the beetroots are cool, dice them up into equal cubes.
4.Dice the feta cheese
5.Heat walnuts in a syrup (water and sugar), when ready put into fryer.
6.Mould goats cheese bon bons. When ready panne in flour, egg and panko breadcrumbs.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
