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Lyndey Milan's roasted beetroot salad

Preparation time
10 minutes
Cooking time
40 minutes
4 (as a side)

Lyndey Milan's roasted beetroot, fennel and goat's cheese salad recipe pairs well with Euro-style wines like Pinot Grigio. The fresh acidity and crisp flavours of the wine sit well alongside textural salads like this one.


1 bunch baby beets or 3–4 medium beetroot

2 bulbs baby fennel or 1 large

2 tsp (10ml) macadamia oil

120g baby salad leaves

140g marinated goat’s cheese, crumbled

2 blood oranges (or other oranges), segmented

½ cup roasted macadamias, roughly chopped



2 tbsp (40ml) extra virgin olive oil

1 tbsp (20ml) macadamia oil

1 tbsp (20ml) blood orange (or orange) juice

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food Prep by Sarah-Jane Hallett

Tiles supplied by Surface Gallery


1. Pre-heat oven to 180ºC (160ºC fan-forced).

2. Wrap beets individually in foil and place in a baking tray in the oven. Bake for 40–60 minutes or until tender when poked with a skewer (depending on size). Cut fennel in quarters, keeping the base intact but removing the core, and after 15–25 minutes (depending on size) add to the baking tray and drizzle with a little macadamia oil. Continue to bake with beets until softened.

3. For the vinaigrette: Whisk all ingredients together. Taste and adjust seasoning if necessary.

4. Cool beets, peel and cut into wedges.

5. Place baby leaves in serving bowl. Arrange beets, fennel, goat’s cheese, orange segments and macadamias on top.

Wine Match

Pinot G

Preparation time
10 minutes
Cooking time
40 minutes
4 (as a side)