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Roast the beetroot in a medium heat oven on a bed of rock salt, cover with aluminum foil and cook until soft, once cold cut in cubes.
In a bowl mix the beets with mustard dressing.
Serve with goat cheese, hazelnut, fine sliced apple, pickled onion and granola on the top.
Escape to the waterfront setting of Brasserie du Park and enjoy a variety of brasserie-style dishes in a casual yet sophisticated ambience.