Endorsed by the European Oncology Nursing Society

Beetroot, goat's cheese, and chive stack

Beetroot, goat's cheese, and chive stack image

Serves 4

Calories: 259 kcal per portion


  • 3 cooked red beetroot
  • 150 g fresh goat’s cheese
  • 2 cloves of garlic
  • Small bunch of chives
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons walnut oil
  • 2 tablespoons rapeseed oil
  • Salt and pepper


  1. Wash and chop the chive stalks. Peel and dice the garlic cloves.
  2. In a small bowl, mix the fresh cheese, chives, and garlic to a smooth paste with a fork.
  3. To make the dressing, put the balsamic vinegar, salt, pepper, rapeseed oil, and walnut oil into a bowl and mix.
  4. Cut the beetroot into slices about half a centimetre thick. Allow 3 slices per person.
  5. Arrange a slice of beetroot on a plate, cover with a little of the goat’s cheese mixture, and repeat the layers, finishing with a final slice of beetroot.
  6. Serve chilled.

This recipe was developed by a nutritionist.