Roasted Grape and Beetroot Salad with Pistachio encrusted Chevre

Shop Ingredients
Serves 6


200-300g Red Grapes
Olive Oil
500g Beetroot
1 cup apple juice
1 small apple finely diced
1 small knob fresh ginger, sliced
1 Tbsp fresh lemon juice
Salt and pepper to taste
Maple Syrup
100g chopped pistachios
1 tsp fresh Oregano
150g Chevre
Mixed Salad Greens


Love this recipe – modified from The New Vegetarian cookbook.  Perfect for all the beautiful grapes available now.

  1. Preheat the oven to 180°. Toss the grapes with a little olive oil and place in a glass baking dish.  Peel the beetroot, place in a separate baking dish, toss with olive oil and cover with foil (or an oven-proof lid). Bake for 20mins, then remove the grapes increase the temperature to 230° and bake until beetroot is tender (about 20mins).  Remove from oven, let cool and cut into 12 equal pieces.
  2. Place the apple juice, apple and ginger in a small saucepan and simmer until it reduces to a syrup.  Whisk in the lemon juice, salt and pepper and a dash of maple syrup (optional).
  3. Mix the pistachios and oregano on a plate. Divide the chevre into 6 equal pieces and roll into balls on the plate until they are each fully coated.
  4. Place salad leaves on 6 serving plates and arrange the beetroot around the side, with the grapes in the centre.  Drizzle the dressing over the salad and top each plate with one ball of chevre.  Garnish with fresh oregano if you want it to look really good just before you eat it!

**I also roasted some sweet potato I had lying around – but it’s hardly necessary for this recipe.

You can order organic grapes and beetroot when in season, along with many other groceries from our webstore.

Hints and Tips

All of these amounts are guestimates - basically, you need enough for 6 serves: a handful of grapes, a couple of pieces of beetroot, a scrumptious nugget of chevre and enough salad mix to balance out the plate.


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