Trio of heritage beetroot

The Recipes / Vegetables 

The Bell at Skenfrith, Monmouthshire

150g goat’s cheese
3 good size beetroots

Pickling liquor

100ml white wine
100ml white vinegar
50g sugar


150g caster sugar
3tbs golden syrup
1tsp of bicarbonate of soda

Serves 6

Take the goat’s cheese out of the fridge an hour before serving.

For the honeycomb, grease a 20cm square tin with butter. Mix the caster sugar and syrup in a deep saucepan, stirring continuously over a gentle heat until the sugar dissolves, then simmer to a golden caramel. Remove from the heat, stir in the bicarbonate with a wooden spoon and beat until the mixture is foaming. Carefully transfer the mixture to the buttered tin; be careful as the mixture will be very hot. It may continue to bubble, but set aside for about an hour until it is cool and can easily be broken up.


Wash the beetroots, add to a pan of hot water, and boil for 30 minutes. Remove from the pan, leave to cool, then peel off the skin with your fingers. Thinly slice half of each beetroot and layer out on a plate. Cut the remaining halves into small cubes and place in a bowl. Bring the pickling ingredients to the boil, pour over the beetroot cubes, and leave to cool.

Scatter cooled beetroot cubes over sliced beetroot on the plate. Crumble goat’s cheese and honeycomb over the beetroot. Add edible flowers and mixed fresh herbs if desired.