• 3 medium beetroots, peeled and quartered
  • ½ cup pecans, toasted
  • 100g chèvre (goat’s cheese)
  • Handful of radicchio and endive leaves
  • 1 orange peeled and sliced into half segments
  • 250g cannellini beans
  • Olive oil
  • Cayenne pepper and salt to taste


  • 1 tbsp balsamic 
  • 1 tsp icing sugar
  • 1 tbsp Stoney Creek Flaxseed Oil
  • stirred together.


Toss beetroots in a roasting pan with olive oil, salt and cayenne pepper. Roast at 180ºC for 20/30 minutes or until caramelised and soft. Arrange ingredients in a bowl or platter, crumble with chèvre and drizzle with dressing.


Sweet, salty roasted beetroot with syrupy balsamic and flaxseed oil creates a beautiful crisp salad with bitter, colourful radicchio leaves and bright orange citrus. Serve with extra beans as a meal or as a side salad.