appetizers with goat's cheese

Bettine goat’s cheese with black pepper, liquorice and beetroot

preparation time

180 minutes minuten PT180 minutesM


Serves 4 persons

  • Goat’s cheese cream with black pepper
  • - 125 grams of Bettine goat's cheese plain
  • - fresh black pepper
  • - 10 grams of cream
  •  Beetroot marinade
  • - 0.5 L beet juice
  • - 4 sticks of liquorice
  • - 100 grams of sushi vinegar
  • - 100 grams of sugar
  • Roasted beet
  • - 500 grams of beetroot
  •  Marinated radishes
  • - 100 grams of Japanese radish
  • - 1 bunch of radishes
  • - 50 grams of sushi vinegar
  • Other Ingredients
  • - 100 grams of beetroot
  • - beetroot chioggia
  • - maple syrup
  • - purple sorrel
  • - flowers of purple sorrel

kitchen equipment

  • mandolin
  • aluminium foil


This culinary BBQ recipe is made by Arie Klootwijk with ingredients from 'de verse verleiding' and our fresh Bettine plain goat’s cheese.

For the roasted beets, wrap the beets with aluminum foil and let them cook for an hour in the oven at 200 degrees. Test the beets by piercing with a knife, it depends on the thickness of the beet when it is cooked.
For the goat’s cheese cream, add a little cream to the goat’s cheese and mix it into a soft cream, add a lot of black pepper until it gets a spicy taste.

Thinly slice the beetroot and cut it out with a sticking ring.
Mix all the marinade ingredients and crush the liquorice sticks. Bring the marinade to a boil, remove from the heat, add the liquorice and beet slices and let it steep for several hours.
Marinate the radishes in sushi vinegar and also add some maple syrup to the dish.
Prepare the dish at your own discretion with edible flowers and herbs.

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