Roasted beetroot with goat’s curd

by Victoria Brown

Debbie Vernon of Ellie’s Dairy shares one of her go-to dishes, as recreated by Victoria Brown

This recipe was given to me by Debbie Vernon of Ellie’s Dairy as part of a series of interviews with Borough Market traders on the foods that are important to them. You can read the article here.

Debbie’s passion for good, honest food is rooted in her childhood. There was no supermarket when she was growing up—her parents bought meat from the butcher, bread from the baker and all their fruit and vegetables came from the garden. She loves this recipe because it is simple and delicious: “I don’t do complicated, it’s quick and easy—throw it in and it happens, you know?” 


800g baby beetroots (weight after stalks and leaves are removed)
1 tsp sherry vinegar
1 tsp balsamic vinegar
2 tbsp olive oil
A few handfuls of green leaves
100g goat’s curd
A few sprigs of mint 


Preheat the oven to 180C.

Wash the beetroots well to remove any dirt. Remove the rough patch at the top and any straggly bits of root. Use the back of a tsp to scrape off any very dirty or rough patches of skin, but otherwise leave the skin on.

In a small bowl, whisk together the sherry vinegar, balsamic vinegar and olive oil and season with freshly ground black pepper, to taste. (Debbie doesn’t use salt, as the goat’s cheese is quite salty, but you can add some if desired.)

Put the beetroots in foil with 1-2 tsp of the dressing. If you are using different coloured beetroots, separate them with foil to maintain the different colours.

Roast for approximately 30 to 45 mins, depending on the size of the beetroots; they are ready when a skewer slides through easily. When cooked, remove from the oven and slice each in half.

Arrange a small handful of green leaves on each plate and place the beetroot halves on top. Drizzle the rest of the dressing over the beetroots. Crumble the goat’s curd over the top. Garnish with sprigs of fresh mint or finely chopped mint leaves.

Recipe: Victoria Brown