200g Cooleeney Crumbly Goat Cheese
233g Salad Greens
Salad Dressing
1 tbsp Aged Balsamic Vinegar
3 tbsp Hazelnut Oil
1 tsp Honey

450 g Beetroot
Large Sprig of Bayleaf
Good pinch Smoked Sea Salt
Good pinch of Black Pepper
3-4 whole Cloves
20 g Emerald Rapeseed Oil

Candied Pecans
500 g Raw Pecans
300 ml Maple Syrupe
Pinch of Sea salt


1- Prepare the Beetroot, wash, half and quarter to make even pieces. Arrange on a sheet of grease-proof paper laid on top of a sheet of tin foil, place Rosemary sprig on top. Sprinkle over whole cloves, pepper & smoked sea salt. Drizzle over rapeseed oil and Balsamic vinegar. Wrap up beetroot in the tinfoil and grease-proof paper to make a parcel. Bake at 140° for 5 hrs approximately.  Once cooked allow to cool and then peel and set aside.

2- To prepare the Pecans:
Spread them out evenly on a baking tray, drizzle over the maple syrup and sprinkle over the salt. Bake at 180° for approx 15-20 min until caramelized, stirring every 5 min with wooden spoon. Remove from oven and carefully transfer onto grease-proof paper with wooden spoon and set aside.

3- Cut the Cooleeney Crumbly Goats Cheese into small pieces.

4- Assemble your salad on a plate, topping with the beetroot, Cooleeney Crumbly Goats Cheese cube & candied pecans & drizzle with Rapeseed oil & Balsamic Vinegar.