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Braai sides: Roasted beetroot with herbs and goat’s cheese

10 – 12 baby beetroot

olive oil, salt and milled pepper

Dressing:

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

Topping:

2 Tbsp (30 ml) fresh oregano, torn

2 Tbsp (30 ml) fresh mint, torn

100 g goats cheese or feta, crumbled

Serves 6

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


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