Beetroot & Goat cheese

Beetroot | Carpaccio | Chips
Terrine of beetroot | Goat cheese
Caramelized goat cheese | Spheres of goat yoghurt | Salad of beetroot green

Learn & inspire

Preparing a local root in three different ways, let the guest’s horizon grown by the possibilities of how to turn out one product in different tasting directions. It should inspire to use the whole product as well as trying out new taste directions with common products.


Environmental support

The beetroot is obtained from an organic and local farmer, guaranteeing freshness and quality. Through the local and organic aspects, the beet root purchase is environmentally friendly, since long transportation ways are avoided, and no pesticide are going in the environment. Honey is used from own Campus bees


Acceptable & transparent

The beetroot it obtained from Sligro, which clearly informs from which farm the vegetables are being sourced. A reliable and transparent partnership between Hotelschool and Sligro is in place.


Regional & seasonal

Sligro works together with local farmers, therefore the beetroot is regional. As beetroot is the whole year available, there is no season to comply with.


Natural & nutritional

Beetroot is packed with important nutrients like a great source of fibre, folate, manganese, potassium, iron and vitamin C (Bjanardotti, 2019). As the beetroot will be prepared freshly as the carpaccio and as the salad, no fat is added, which keep the dish natural and wholesome.