Beetroot, Goat Cheese and Chicory Salad

Photo by Michael Piazza / Styled by Catrine Kelty

Beetroot is one of those vegetables that is sometimes overused but underappreciated. This simple, earthy and robust salad with seasonal vegetables is great for sourcing at local farmers markets and can be the centerpiece of a family dinner.

Serves 4–6

1 star anise
1 tablespoon black peppercorns
1 cinnamon stick
1 sprig thyme
1 tablespoon salt
6 whole medium beetroots
2½ cups orange juice

FOR THE DRESSING:
½ cup honey
⅓ cup lime juice
1 cup olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

FOR THE SALAD:
local goat cheese
1 head chicory or other bitter greens
salt, for serving

To make the beetroots, first toast the spices in a dry pan until their oils are released. Wash the beetroots. Place all the ingredients in a pot with a lid and slow-cook on medium heat for 40 minutes. Check the beetroots and keep cooking until they are tender, so a knife can easily pass through them. Remove the beetroots from the pot, put on gloves and peel while they are hot. Wait for them to cool before assembling the salad.

To make the dressing, first mix the honey and lime juice, then slowly whisk in the olive oil. Add salt and pepper to taste.

To assemble the salad, slice the beetroots, coat them in the dressing and season again with salt and black pepper. Coat the chicory leaves in the remaining dressing. Place the beetroots on a plate, crumble goat cheese on top and finish with the chicory leaves. Sprinkle with flakey salt and more black pepper, if you like.

This recipe appeared in the Fall 2025 issue as part of a larger story, An Irish Sunday Supper.