I am personally not the biggest fan of beetroot, but I set myself the challenge of making a range of delicious recipes incorporating it. This dish was a huge success and I don’t mean to blow my own trumpet but it is pretty damn tasty!

Serves 4


4 baking potatoes (white potatoes or sweet potatoes)
200g goats cheese (crumbly)
200g mushrooms, sliced
200g cooked beetroot
2 tbsp coconut oil
40g grass fed butter (Kerrygold)
Salt and pepper


Bake the potatoes in a hot oven until crispy on the outside and tender when pierced with a knife.
Meanwhile, heat the oil in a pan and cook the mushrooms on a high heat until golden brown (around 4 minutes). Drain the oil and cool on a tray.
Dice the beetroot into small chunks and crumble the goats cheese. Half the potatoes, scoop out the flesh and mash this with the butter. Stir in the mushrooms, beetroot and cheese. Spoon the mixture back into the potato skins and heat through in an oven for 5-10 minutes until piping hot. Season with salt and pepper to taste before serving.