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BEET + GOAT’S MILK CHEESE WITH A CITRUS DRESSING

THIS IS ONE OF MY MANY TRUSTED STARTER RECIPES. THE SWEET AND EARTHY FLAVOUR OF THE RAW BEET BALANCES WELL WITH THE CITRUS DRESSING, AND I LIKE TO MAKE THIS WHEN I’M FEEDING A LARGE NUMBER OF PEOPLE, EITHER AT HOME OR WHEN CATERING FOR A SPECIAL FUNCTION. IT’S AN EASY-TO-MAKE CROWD PLEASER THAT COMBINES FRESH, CREAMY, TANGY AND SOME CRUNCH IN ONE DELICIOUS STARTER.

PREPARATION TIME: 10 MIN

NO COOKING TIME

SERVES 6–8

6 beetroots, thoroughly washed

2 × 140g goat’s milk cheese logs

100g pistachio nuts, finely chopped

100g watercress, stems removed

2 sticks celery, sliced lengthways handful of celery leaves, to garnish

CITRUS DRESSING

30ml naartjie, mandarin or tangerine juice

30ml lemon juice

5ml whole-grain mustard

30ml olive oil

honey, to taste

METHOD

Slice the raw beetroot thinly using a mandolin. Cut the goat’s milk cheese logs into thick slices, shape them into rounds and roll them in the chopped pistachio nuts.

Arrange the watercress and beetroot, celery and goat’s milk cheese slices on a platter.

Mix the citrus dressing ingredients together and drizzle it over the salad before garnishing with the celery leaves.

Siba’s tip…

If you’d prefer to cook the beetroots, place them in a large pan, cover with cold water and a lid, and cook for about 20 minutes. First, bring the beetroots to a boil and them keep them simmering over a medium heat. Rinse with cold water to cool them enough to handle, peel off the skin – using gloves or with hands rubbed in oil to avoid them turning purple – then thinly slice and chill.