A great colourful dish made by layering goats cheese, roasted beetroot and red onion marmalade.


  • Red Onion Marmalade

  • 450g red onions

  • 3 chopped cloves of garlic

  • 100g brown sugar

  • 2 tbsp red wine

  • 2 tbsp red wine vinegar

  • 1 jalapeno pepper

  • Butter for sweating

  • Salt and pepper

  • For the beetroot

  • 2 large beetroots

  • Drizzle of olive oil

  • 4 tbsp salt

  • 4 tsp thyme

  • Black pepper

  • 350g goat’s cheese

  • 2 tpsp black onion seeds

  • 2 tpsp caraway seeds

  • 4 tsp fennel seeds

  • 2 tsp dill seeds

  • Salt and pepper


  • 1.

    To make the marmalade start by melting the butter in a heavy based pan. Add the onion, and sweat for 2 minutes, add the garlic and continue sweating off for a further 5 minutes.

  • 2.

    Add all the other ingredients, cover and cook for 15-20 minutes until you have a marmalade consistency and set aside.

  • 3.

    Roast the beetroot in olive oil, salt, black pepper and thyme for 45 – 50 minutes at 160C until cooked. Cool the beetroot, peel and slice them and lay on a tray and set aside.

  • 4.

    Meanwhile place the goat’s cheese in a bowl and mix in all the spices, seasoning well. Lightly grease a 3inch by 4inch ring and place a layer of beetroot in the bottom of the ring, top with a layer of goat’s cheese and continue until you achieve a layered tower, making sure you finish with the Goat’s cheese. Drizzle with olive oil, season and place in a preheated 180C oven for 15-20 minutes. Spoon the red onion marmalade over the tower and serve with fresh seasonal leaves, drizzle of olive oil and balsamic vinegar.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 495kj
  • Fat Total 24g
  • Saturated Fat 13g
  • Protein 20g
  • Carbohydrate 51g
  • Sugar 35g
  • Sodium 864mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by walkfastReport
I like the recipe very much, but i would like a photo of it to put in my book.