Marmalade-roasted beetroot with herby goat’s cheese and beans

Marmalade-roasted beetroot with herby goat’s cheese and beans

The sweetness and slight bitterness of marmalade works beautifully with the beetroot, it also provides a wonderfully quick sticky glaze.

5 out of 5 stars(1) Rate this recipe
Gluten freeSource of fibre
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins


  • 1 bunch beetroot, scrubbed, (peeled if large), trimmed and cut into wedges
  • 2 tsp Essential Olive Oil
  • tbsp Essential Marmalade
  • 30g blanched hazelnuts
  • 65g Essential Soft Goat's Cheese
  • 3 sprigs tarragon, leaves only, finely chopped
  • 5g chives, finely chopped
  • 1 unwaxed Essential Lemon, finely grated zest and juice
  • 1 clove garlic, crushed
  • 400g can Essential Flageolet Beans, drained and rinsed
  • 100g bag baby leaf & herb salad


  1. Preheat the oven to 190ºC, gas mark 5. Put the beetroot onto an oven tray and toss with 1 tsp oil and 2 tbsp water. Season, then roast for about 50 minutes, or until tender. Toss with the marmalade. Return the tray to the oven for 5-10 minutes more, until caramelised and sticky. Roast the hazelnuts on a small oven tray for 5 minutes, or until golden. Allow to cool, then roughly chop.

  2. Meanwhile, beat the goat’s cheese together with the herbs. In a large bowl, mix the remaining 1 tsp oil, the lemon zest and juice and the garlic. Add the beans and salad to the bowl, then season and toss to combine.

  3. Divide the salad between 2 plates and top with the beets, spoonfuls of cheese and the chopped nuts.

Cook’s tip

This is a super-flexible salad that can be shaped around what you have. Try varying things, for example, roasting alternative roots; swapping the beans for Essential Lentils or white beans or the hazelnuts for walnuts. 


Typical values per serving when made using specific products in recipe


1,954kJ/ 468kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating