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Beetroot Salad with Double Cream Brie and Fig Glace

Beetroot Salad with Double Cream Brie and Fig Glace

Cook 1 hr 4 servings

Try your hand at our recipe for Beetroot Salad with Double Cream Brie and Fig Glace – a soothing blend of contrasting textures and flavours, delivering a satisfying sensation on its own or paired with a main course. Coating your palate in a lingering finish, soft white cheese provides depth and heartiness.

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  • 2 fresh beetroots (approx. 250g)
  • 250 ml water
  • ¼ tsp coarse salt

Fig glace:

  • 25 ml balsamic vinegar
  • 2 tbsp sugar (approx. 85g)
  • 25 g dried figs, cut in coarse cubes
  • ¼ unpeeled sour apple, cut into small cubes, such as royal gala (approx. 50 g)
  • ¼ tsp coarse salt
  • freshly ground pepper
  • 25 g baby spinach leaves, rinsed
  • pinch of salt
  • 50 g Castello® Double cream brie, cut in cubes



1. Rinse the beetroots thoroughly and put in a pot of salty boiling water. Boil the beetroots over low heat, covered, for approx. 1 hour or until tender. Pour out the boiling water and quickly rinse the beetroots under cold water.

2. Cut off the ends and root tips and remove the peels of the beetroots. Cut the beetroots into coarse cubes and allow to cool slightly.

Fig glacé:

3. While the beets are cooling, boil balsamic vinegar, sugar and figs over medium heat, uncovered, for approx. 8 minutes, or until the glacé begins to thicken.

4. Combine the beetroot cubes, apple cubes, salt and pepper in a bowl and pour the finished fig glace over it. Toss the mixture well and season to taste.


5. Arrange the spinach in a large dish and season with salt and pepper. Arrange the beetroot mixture and cheese on the bed of spinach. Arrange the Castello® Double Cream Brie on the top.