Inagh Goat's Cheese, Caramelised Salsify and Beetroot Salsa

A collision of flavours, destined to become a favourite.


  • for the beetroot salsa:
  • 1 medium red onion
  • 1 medium peeled beetroot
  • 50 ml sunflower oil
  • pinch of sugar
  • 1 clove garlic puree
  • 1 sprig thyme
  • 1 tblsp balsamic vinegar
  • 1.50 tblsp port
  • drop of lime juice
  • pinch chopped coriander
  • drop toasted sesame oil
  • salt and pepper to season
  • for the salsify:
  • 30 ml sunflower oil
  • 4 large sticks salsify (peeled and cut into batons)
  • 1 tsp sugar
  • knob of butter
  • 30 ml balsamic vinegar
  • 60 ml port
  • to finish:
  • 4 thick slices inagh goats cheese
  • mixed baby leaves
  • olive oil and white wine vinegar
  • seasoning


  1. For the Beetroot Salsa:
  2. Heat the oil in a pan, add the beetroot, sweat until slightly soft, next add the onion and soften also.
  3. Next the sugar, a pinch of salt, garlic, thyme vinegar and port, cook slowly.
  4. Add the toasted sesame oil and remove from the heat, finally add the lime juice and coriander.
  5. For the Salsify:
  6. Heat the oil in a pan, dry the salsify and fry until brown on all sides.
  7. Add the sugar and a pinch of salt and the butter.
  8. Caramelise nicely and add the balsamic and port and reduce to a glaze.
  9. To Serve:
  10. Warm the plates, season the cheese and place in the middle of the plates.
  11. Place the caramelised salsify on top.
  12. Dress the leaves with a drop of oil and vinegar, season and place on top again.
  13. Drizzle the salsa around.


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