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Roasted Beetroot and Goats Curd Salad

June 22, 2018

Beetroot Salad Recipe


Winter comfort food doesn’t have to be heavy. Vintner’s Bar & Grill Head Chef Peter Clarke adds a burst of colour to the table with this hearty yet delicate roast beetroot dish, designed to delight all the senses.

The secret is in the quality of ingredients – it’s worth seeking out locally grown baby beets and goats curd from local markets.

Make sure you leave time for the beetroot to cool after being roasted – overnight is perfect, though you can put them in the fridge to cool if you have less time.

If you’re serving it for guests, you can have everything prepared, to easily plate up when you’re ready to serve.

Cooking time: 45 minutes (+ 15 minutes cooling time)
Assembly time: 10 minutes
Serves 4 (as a side)


4 baby red beetroot
4 baby yellow beetroot
100ml good quality extra virgin olive oil
50ml white balsamic vinegar
2 candy-cane beetroot
320g goats curd
50g rocket
Salt and pepper, to season


Preheat oven to 180°C (160°C fan forced).

Place whole red beetroots in a small baking dish and drizzle with olive oil.

Repeat for yellow beetroots in a second dish. Cover with foil and roast in oven for 45 minutes or until tender, turning once during cooking. Remove from oven and allow to cool.

Peel beetroot (wear rubber gloves if you don’t want to stain your hands) and place in two bowls, keeping the colours separate.

To make the dressing, in a small jar, mix together the oil and vinegar. Pour most of it over the beetroot, and then set aside.

Finely slice the raw candy-cane beetroot.

To serve, place rocket and then goats curd on a plate, arrange roasted beetroots and candy beetroot on top. Drizzle with the remainder of the dressing and season to taste.

Pair with a lighter red, like our aromatic, dark fruit and wild spice driven Yalumba Vine Vale Grenache.