Try this simple but delicious summer salad from the chefs at the Riviera Hotel in Alum Chine.

  • 1kg mixed beetroot (Golden, Candy Stripe and Ruby)
  • 50g Goats cheese
  • 2 oranges segmented
  • Pea shoot and red amaranth to garnish

Season and drizzle olive oil onto beetroot then wrap individually in tin foil.
Roast in the oven at 165°C until soft, leave to cool then peel.
Once peeled cut into whatever shape you like, keeping any trim to make a puree.


  • 1 cooked beetroot (chopped)
  • 65g sugar
  • 100ml water

Bring all to boil in a pan, blitz, then freeze in a shallow tray, using a fork to scrape out

To plate up, arrange the beetroot on to a dish, sprinkle over the granite and finish with micro pea shoot and red amaranth.

David said: “It’s a simple dish yet it’s full of texture and flavour, that all marry together perfectly. It’s simple food which is what we believe in.

"You eat with your eyes before you taste it, then there is an explosion of spring/summer flavours in your mouth. It’s a vegetarian dish, so appeals to everyone.”