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Warm Beetroot Salad with Goats’ Cheese

Lund is surrounded by the richest farmland in the country, and we explore nearby islands and meet entrepreneurs making highly-regarded local products. 


  • 1 chioggia beet

  • 2 white beets, peeled and cut in wedges

  • 1 tbsp rapeseed oil

  • Salt, to taste

  • 4–6 pickled rosehips or marinated figs

  • 50 ml summer schnapps or 30 ml elderflower cordial

  • 200 g fresh goat cheese (chèvre)

  • For garnishing

  • Marigolds and rose petals


  • 1.

    Slice the chioggia very thin using a slicing mandoline and put in to ice-cold water.

  • 2.

    Fry the white beet wedges in rapeseed oil on medium heat for approximately 5 minutes – the beets should be al dente. Salt to taste.

  • 3.

    Add pickled rosehips and summer schnapps or elderflower cordial. If using alcohol, flambé (be cautious with the flames).

  • 4.

    Serve the warm beets and rosehips with large pieces of goat cheese and sliced Chioggia.

  • 5.

    Garnish with edible flowers, for example - marigolds and rose petals.

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