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Beetroot and Brie Salad

Recipe by Louise Harper

The rich vibrancy of beetroot looks lovely against the creamy softness of Brie.

  • 2 large beetroot
  • 2 cloves garlic
  • 250g double brie
  • 75g sunflower seeds
  • 100ml olive oil
  • 100ml red wine vinegar
  • ½ tsp salt
  • ½ tsp pepper
  1. Heat the oven to 180C.
  2. Wash the beetroot and cut them into 3cm cubes.
  3. Microwave the beetroot for 3 minutes then transfer to an oven tray with the whole cloves of garlic and roast for 15 minutes.
  4. Whisk the oil, vinegar, salt and pepper to form a dressing.
  5. When the beetroot is tender toss it with the sunflower seeds and dressing.
  6. Lastly, break bite-size pieces of the Brie over the salad then serve.

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