Chef's Recipes

Pickled beetroot with creamed goat's cheese and pine nut vinaigrette

Australian Gourmet Traveller and Restaurant Assiette recipe for pickled beetroot with creamed goat's cheese and pine nut vinaigrette

By Warren Turnbull
  • 10 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 4
  • Print
Pickled beetroot with creamed goat's cheese and pine nut vinaigrette
"Would you ask chef Warren Turnbull from Sydney's Restaurant Assiette for his pickled beetroot and creamed goat's cheese recipe?"
Rachel Stein-Holmes, Balmain, NSW
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 2 beetroot, peeled (150gm each)
  • 250 ml sugar syrup (see note) (1 cup)
  • 75 ml cabernet sauvignon vinegar
  • 1 tbsp olive oil
  • 1 golden shallot, finely chopped
  • 250 gm soft goat’s cheese (see note)
  • 50 gm crème fraîche
  • 1 tbsp thinly sliced chives
  • To serve: baby chard, mizuna cress or chervil
Pine nut vinaigrette
  • 50 gm pine nuts
  • 50 ml grapeseed oil
  • 50 ml cabernet sauvignon vinegar


  • 1
    Combine beetroot, sugar syrup, vinegar and 1.5 litres water in a saucepan, cover and cook gently for 2 hours or until tender. Cool.
  • 2
    Heat olive oil in a frying pan over low heat, add shallot and ½ tsp sea salt and cook
    for 5 minutes, or until soft, without colouring. Transfer shallot to a bowl, add goat’s cheese,
    crème fraîche and chives, season to taste with sea salt and ground black pepper. Spoon into
    a piping bag fitted with a large plain nozzle.
  • 3
    For pine nut vinaigrette, fry pine nuts in oil in a small frying pan over medium heat until golden. Strain and reserve nuts and oil separately. Place vinegar in a saucepan over medium
    heat, bring to the boil, reduce heat and simmer for 10 minutes or until reduced to a third (about 15ml). Repeat with 100ml beetroot cooking liquid and cook for 15 minutes or until reduced to a third. Combine reduced vinegar, reduced beetroot liquid and reserved oil in a bowl, whisk to combine and season to taste.
  • 4
    Cut beetroot into 3mm-thick slices, then, using a 4cm round cutter, cut rounds from slices. Arrange 3 beetroot discs on each plate, pipe 1 tbsp goat’s cheese mixture onto each disc and top with another disc. Drizzle with vinaigrette and scatter with pine nuts and cress.


Note To make sugar syrup, combine ½ cup white sugar and ½ cup water in a saucepan over medium heat, stirring until sugar dissolves and bring to the boil, then cool. Warren Turnbull prefers to use Kervella soft goat's cheese.

  • undefined: Warren Turnbull