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beetroot and carrot salad with goat cheese

A recipe, and a thank you – Roast Beetroot and Carrot Salad with Goat Cheese

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Salad and summer go hand in hand and so to start the recipe blog rolling again – here is the Uforic version of roast beetroot, carrot and goat cheese salad.

But before we break into the recipe  I thought I’d take a moment to thank all the lovely people who have come to visit the cafe over the past fortnight and to show their support during what has been a very trying time. Roadworks on the Surfcoast Highway have plagued us since the second week we opened the cafe … and despite the fact they were meant to be finished within seven weeks, and then before Christmas – the road is still down to one lane each way.

The following stories were published in the Geelong Advertiser around Christmas, in response to news the works would break for the holidays, and continue throughout January and maybe even into February! That’s FIVE MONTHS!!!

Uforic Food Cafe Geelong Advertiser roadworks article


Uforic Food Cafe Geelong Advertiser roadworks article

We are so thankful to the local community, both in Geelong, Torquay and surrounds for their support, that I simply had to send the following letter to the editor of the Geelong Advertiser, which they published last week:


To the editor, 
On behalf of the businesses at the Surfcoast Highway Garden Centre, we would like to thank the local community who have visited us over the past week to empathise and show their support following the terrible effect the roadworks have had on our businesses as reported in … (please reference stories written).
While the dramatic loss of customers since October is still being felt by us all, and will take quite some time to recover from,  it has been heart-warming to see the local community come out to support us . I have received not only words of encouragement, but hugs from several customers.
I would also like to thank Danny Lannen and the Geelong Advertiser for its great coverage of this local issue, which has not only effected our businesses, but the road safety of users, especially during this busy summer period.
We continue to call on Vicroads to work on the road 24/7 to ensure it is completed as quickly as possible. If they can do it in Melbourne, why not here?
Thank you to everyone who has visited us – we can’t tell you how much we appreciate your support.
 Lisa Mary Cummins
Uforic Food Cafe at the Surfcoast Highway Garden Centre
As the weather has really heated up, we have taken to serving summer salad plates. So generally we have four salads on offer, and our new-found customers have really seemed to enjoy mixing and matching the different salads – one of which has been this one.

Due to having to roast the beetroot, it’s not a salad you can throw together in five minutes, but it’s truly worth the time and effort, and the colours of the beets and carrots together with the white goat cheese scattered on top is simply amazing. Add a scatter of parsley and you have a true feast for the eyes!

Roasted Beetroot and Carrot Salad with Meredith Goat Cheese

beetroot and carrot salad with goat cheese


  • 3 medium carrots peeled
  • 2 whole beetroot
  • red wine vinegar
  • caster sugar
  • sea salt
  • freshly ground black pepper
  • 1 bunch picked flat leaf parsley
  • Extra virgin olive oil
  • 100 goat cheese (I love Meredith Goat Cheese, use it if you can get it, you won’t be disappointed!)
  • 1 tsp grated ginger

Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked – about 10 minutes, but keep and eye on them.

Roast the beetroots with their skin in foil in a medium oven. Before you wrap the beets in foil, drizzle with a little olive oil, salt and pepper. 

Allow to cool then peel and cut into wedges. I highly recommend using gloves to do this. If you get the juice on your fingers, it takes FOREVER to get off! In a bowl, place the parsley, beetroot and carrots.

Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar.

Season with the salt and pepper, then add the goat cheese and grated ginger.

Gently mix to ensure the vinegar and oil coat all ingredients.

This salad is great for lunch on its own, or for dinner with a simply grilled piece of steak, or lightly seasoned piece of chicken. Beautifully healthy, sweet with that tangy flavour of the vinegar and the creaminess of the goat cheese makes this salad an absolute delight to eat.

Looking forward to sharing more recipes with you!







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