Go Back

Beetroot, chive and goat’s cheese frittata

This is the perfect go to recipe to impress at a picnic or take with you when you travelling and want to eat homemade healthy food. Multi-coloured beets works well here, if you have some.
The original recipe asks for “2 plump cloves smoked garlic, peeled”. We didn’t have it so just added a bit of Garlic Powder and that did the trick.
This recipe was adapted from Rachel Khoo’s Summer Recipes.
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Cuisine: Mediterranean
Keyword: gluten-free, vegetarian
Servings: 8 people


  • 600 g beetroot
  • handful chives
  • 1 tbsp balsamic vinegar
  • 30 g butter
  • 200 g soft fresh goat’s cheese
  • sea salt
  • black pepper


  • Wash the beetroots and warp them in tinfoil. Cook in the oven (it will take about 1 hour for medium beetroots). Whencooked, remove the foil and peel them. Set aside to cool.
  • Beat the eggs. Add the chopped chives and the garlic to the same bowl. Season with black pepper and salt.
  • When the beetroots are cooler, slice them into 5mm thick slices. Add them to another bowl and toss with balsamic vinegar.
  • Butter a tray of approx.. 20 x 30 cm (4 cm deep) with the butter.
  • Start layering all the ingredients stating with the beetroot slices, then dollops of goats cheese and finally 1/3 of the egg mix. Repeat until all the ingredients finish, ending with the goats cheese and egg in the last layer.
  • Bake in the oven for 30 to 40 minutes until the egg is all cooked.
  • Leave to cool before slicing in squares.