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Beetroots with Blue Cheese, Honey and Rosemary

Beetroots with Blue Cheese, Honey and Rosemary

Sweet beetroots with creamy cheese and smooth honey – an unbeatable combination of flavours that’s beautiful to boot.

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  • 150 g Castello® Creamy blue
  • 12 small red and yellow beetroots
  • 100 ml creme fraiche
  • 1 lime zest, unsprayed
  • 50 g walnuts
  • 1 tbsp chopped rosemary
  • 2 tbsp runny honey



1. Rinse and scrub the beetroots.

2. Wrap them individually in aluminium foil.

3. Barbecue them over indirect heat and covered for approx 1 hour.

4. Prick to check for doneness.

5. Mash the cheese and combine with the crème fraiche, lime and salt.

6. Coarsely chop the walnuts.

7. Heat the honey in a saucepan and add the rosemary and walnuts.

8. Open up the beetroot packages.

9. Cut a deep cross in each beetroot and pull apart.

10. Place a dollop of cheese cream in each and drizzle with the walnut and rosemary honey.