Preserved Beetroot Salad with Ash Covered Goat’s Cheese


Preparation info

  • Difficulty


  • For an appetiser,



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Serve this beetroot salad as an appetiser with smoked fish or as a side dish with meat. Here I serve it with a goat’s cheese. You can also serve it with a small green salad. The recipe for the beetroot salad makes about 4 litres (16 cups). So you had better clear some shelves in the refrigerator! If you want to make less, just halve the quantities.


  • 1.5 kg (3 lb) sweet/sharp apples, peeled and cut into slices or sections
  • 2 red onions, peeled and in rings
  • 3–4 slices fresh ginger, leave the skin
  • 1 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp mustard seeds
  • 300 ml (10 fl oz/ cups) raspberry vinegar, otherwise red wine vinegar
  • 250 g (8 oz/1 cup) sugar
  • 3 kg ( lb) parboiled beetroot (beet), in slices or sections
  • 500 g (1 lb) beetroot (beet) salad
  • approx. 200 g (7 oz/ cups) ash covered goat’s cheese,
  • 150 g (5 oz/4 cups) rocket (arugula) salad, mesclun, or a mixture thereof


In a large pan bring all ingredients, except the beetroot, to a boil and simmer for 5 minutes. Season with salt and freshly ground pepper. Add the beetroot. Stir until the beetroot is heated but be careful not to break the apples and the beetroot. Transfer the salad to four clean 1-litre (4-cup) jars or eight 500-ml (2-cup) preserving jars. Sterilise for 20 minutes. Leave to cool and store in the refrigerator until used. You can also make this salad without preserving it, but in that case, leave all ingredients to infuse (a little over an hour should be sufficient).

Serve a nice helping of preserved salad with fresh green salad, adding approx. 3 slices of goat’s cheese per serving. Trickle olive oil on the salad immediately before serving.