10 – 12 baby beetroot
olive oil, salt and milled pepper
½ cup (125 ml) olive oil
juice of ½ orange
3 Tbsp (45 ml) white balsamic vinegar
1 fat clove garlic
salt and milled pepper
2 Tbsp (30 ml) fresh oregano, torn
2 Tbsp (30 ml) fresh mint, torn
100 g goats cheese or feta, crumbled
Place beetroot in cold water, bring to the boil and cook for 20 minutes.
Drain, peel and place in a roasting pan.
Toss with a little olive oil, season well and roast in a preheated 180C oven until tender, about 30 – 45 minutes
Remove from oven, cool for 20 minutes then pour over dressing while still warm.
To serve, toss herbs with goats cheese and scatter over beetroot. Serve at room temperature.
This article first appeared on KFM : Braai sides: Roasted beetroot with herbs and goat’s cheese