Beetroots with blue cheese, honey and rosemary

4 servings
  • 12 small red and yellow beetroots
  • 150g Castello® Blue
  • 100ml crème fraiche
  • Zest of 1 lime
  • 50g walnuts
  • 1 tbsp chopped rosemary
  • 2 tbsp runny honey
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.

Rinse and scrub the beetroots. Wrap them individually in aluminium foil. Barbecue them over indirect heat and covered for approx. 1 hour. Prick to check for doneness. Mash the cheese and combine with the crème fraiche, lime and salt.  Coarsely chop the walnuts. Heat the honey in a saucepan and add the rosemary and walnuts. Open up the beetroot packages. Cut a deep cross in each beetroot and pull apart. Place a dollop of cheese cream in each and drizzle with the walnut and rosemary honey.