Day 3 ‘Get Your Jelly On’: Pinot Noir beetroot jelly with goat cheese salad

Colours of France - Pinot Noir beetroot jelly with goat cheese salad

Colours of France - Pinot Noir beetroot jelly with goat cheese salad, blue skies over City Beach in Perth and the Indian ocean in the background

* This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *


Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:


Breast cancer awareness and support

This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.


Hello and welcome to day three of the ‘Get On Your Jelly’ competition organised by Royal Selangor.

We hope you are enjoying our recipes as much as we are enjoying experimenting and concocting something new and beautiful each day.

On the first day of this competition, we  presented a Japanese-inspired egg custard, as rightfully observed by Nate. We believe many other cuisines also have their own egg custard version and one of my favourites

Yesterday, we felt our rugby team needed some support so we got behind the Wallabies with an Aussie-inspired green and gold jelly.

One of my favourite red wine varietals is Pinot Noir and I have always wanted to cook with this wine and after some some deliberation with Mysaucepan, we are going to take you to another continent with our French-inspired Pinot Noir beetroot jelly with goat cheese salad.

Pinot Noir beetroot jelly with goat cheese salad

Pinot Noir beetroot jelly with goat cheese salad

So dear readers, we present you with our recipe for day three of this competition AND:

Cuisines of the World

Cuisines of the World using the Royal Selangor Jelly Mould

Day 3 – Entree: Pinot noir beetroot jelly with goat cheese salad

For this particular recipe, I have used a 2007 Picardy Pinot Noir. This beautiful wine comes from the Great Southern region of Pemberton  in Western Australia.

2007 Picardy Pinot Noir

2007 Picardy Pinot Noir

I would generally use a “lighter” pinot noir and preferably one that is filtered (aging particles and tannins removed from the wine). Some of the great pinot noir from the Burgundy region in France are unfiltered and personally, these are the best for drinking and I would definitely not use them to cook with.

So far, we have really enjoyed cooking this particular recipe because we found that red wine, beetroot and goat cheese complement each other so well. Goat cheese is as important to French food culture as nasi lemak is to Malaysia or sushi is to Japan.

Pinot Noir beetroot jelly with goat cheese salad

Pinot Noir beetroot jelly with goat cheese salad

It is a beautiful day and this beetroot and wine jelly with the refreshing goat cheese salad is a perfect snack as out in the sun.

Pinot Noir beetroot jelly with goat cheese salad

Pinot Noir beetroot jelly with goat cheese salad

There is very little actual cooking for this recipe and the returns for the effort were truly worth it.

We hope you will enjoy preparing this recipe and tasting the delicious beetroot jelly with the salad as much as we did.

Picardy Wines

Corner Vasse Highway and Eastbrook road
Pemberton, Western Australia 6260
Tel: +61 8 9776 0036

*Note to readers:

You can support and help raise the awareness of breast cancer by the following ways:

  • Share our recipes with family and friends on Facebook or Twitter.
  • Like chopinandmysaucepan on Facebook.
  • Follow chopinandmysaucepan on Twitter.
  • Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
  • Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.

This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan


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19 Responses to Day 3 ‘Get Your Jelly On’: Pinot Noir beetroot jelly with goat cheese salad

  1. Martina says:

    Love the combination of goats cheese and beetroot. Might have to give this a try. Thank you

  2. Wow, beetroot in Pinot Noir – what an intriguing flavor combo! You’re really cooking up some creative stuff.

  3. mycookinghut says:

    Looks great – I love the deep red colour! When I saw your cuisine of the world image, I really am speechless on how much thoughts you have put into this!! Well done!

  4. Dolly says:

    i loveeee the colour of beetroot… :)

  5. What a striking looking jelly and a great entry into the competition! :)

  6. Cheah says:

    What an exciting colour! Just admiring your clicks. Taken from the Olympus camera?

    • Chopinand says:

      Hi Cheah, the pics on this post is taken with a Lumix. I’m not sure about technicalities as I’m still a fumbler with the camera. The Olympus is still prestine in the box and hopefully one of our readers will win it.

  7. This is a work of art!!

  8. How freakin cool is this/ I love the pinot noir in it and it looks so dainty and delicious!

  9. So creative again! I love the color – like a nice glass of Pinot noir (duh!) 😉

  10. I love these templates, too bad they aren’t less expensive otherwise I’d buy one in a heartbeat. I’m sure he does incredible craftsmanship and they’re worth it, I just can’t justify it. At least not right now. So cool though!!

  11. That is truely an amazing looking jelly. So vibrant!
    It’s absolutely beautiful.

  12. heidi says:

    This is so beautiful!
    I almost gasped when I first saw the picture it is so pleasing to the eye.
    And then -looking at your recipe- I decided I’m making this. I don’t have the pewter mold, but I’m still making it!
    Thank you for taking up this challenge and bringing us all along.

  13. Carolyn Jung says:

    The color is just stunning, especially against that cool blue sky.

  14. Such a great combo. Im obsessed with beetroot!

  15. Sissi says:

    Incredible! I might use some of your ideas here (not for the beautiful, impressive mould though!). I have wanted to make beetroot with goat cheese for such a long time. As for pinot noir… well I think I would have to buy a really bad bottle to use it in cooking. Burgundy red wines (pinot noir) are the love of my life.

  16. This sounds like a pretty sexy savoury combo! Lovely presentation too.

  17. what a lovely combination of beet and pinot

  18. Sharn says:

    Beautiful transparency to the jelly and goat’s cheese… *drool*

Comments are closed.