An easy and affordable side dish which will go with almost everything.
The roasted beetroot with herbs and goat’s cheese from Pick n Pay is a real winner.
You will need:
Roasted beetroots about 10 to 12 baby beetroots
• Glug olive oil.
• Salt and milled pepper.
• Half a cup (125ml) of olive oil
• 40 ml orange juice.
• Three tablespoons (45ml) of white balsamic vinegar.
• One clove garlic.
• Two tablespoons (30ml) of fresh oregano.
• Two tablespoons (30ml ) of fresh mint.
• One log (100g) goat’s cheese or feta, crumbled.
Method
1. Place baby beetroots in cold water in a large pot, bring to the boil and cook for 20 minutes.
2. Preheat oven to 180°C.
3. Drain beetroots, peel, and place in a roasting pan.
4. Toss with a little olive oil, season well and roast until tender, 30-45 minutes.
5. Remove and cool for 20 minutes.
6. Combine dressing ingredients. Pour over beetroots while warm.
7. To serve, toss herbs with cheese and scatter over beetroots.
8. Serve at room temperature.
