Prep time: 20 minutes plus pickling time 

Cook time: 25 minutes 

Serves: 4

What you need:

Pickled beetroot

3 medium beetroot 

Quick pickle

1 tsp. flaked salt 

30 mlspiral maple syrup 

80ml cider vinegar

Roast beetroot

6 small beetroot with stalks if possible, different colours, red, rainbows, golden 

salt flakes

Pepper

1 tsp. cinnamon

40ml extra virgin olive oil

Pickling liquid

40ml Maple syrup

80ml apple cider vinegar

1tsp salt flakes

200g Yumi’s beetroot dip 

2 -3 mandarins, peeled and sliced into round wheels mandarins. 

2 Tbsp. hazelnuts, toasted until scorched, chopped 

40g store bought packet beetroot chips 

¼ bunch Mint leaves

Method

Step 1: Preheat oven 200C

 Step 2: To roast the beetroot cut the 6 beetroot in 1cm slices.  Toss them in cinnamon, salt pepper and 40ml extra virgin olive oil. Lay on a baking tray, roast for 20-30 minutes until cooked through. Remove from the oven and allow to cool.

Step 3: To make the pickled beetroot, peel the beetroot, slice thinly on a mandolin and julienne. Pour over maple syrup, vinegar and salt, toss and set aside for about 15 minutes or so.  

Step 4: To assemble the salad, spoon a generous amount of beetroot dip on the bottom of a platter, top with roasted beetroot slices and mandarin. Sprinkle a little salt on the mandarin. Scatter over pickled beetroot, crumbled goats cheese, beetroot chips and hazelnuts. 

Tips:

Nut alternatives, almond, walnuts, pepitas

Use oranges or blood oranges in place of mandarins