Beet and goat’s cheese with citrus dressing
Serves 6- 8
6 Beetroots, uncooked
and thoroughly washed 2 140g Goat’s cheese logs 100g Pistachio nuts,
finely chopped 100g Watercress,
stems removed 2 Celery sticks,
cut lengthways Handful of celery leaves
30ml Naartjie, mandarin
or tangerine juice 30ml Lemon juice 5ml Whole-grain mustard 30ml Olive oil Honey, to taste slice the raw beetroot thinly using a mandolin. cut the goat’s cheese logs into thick slices, shape them into rounds and roll them in the chopped pistachio nuts.
arrange the watercress, beetroot, celery and goat’s cheese slices on a platter. Mix the citrus dressing and drizzle 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 with water and cook for about 20 minutes. Rinse with cold water to cool, peel off the skin (using gloves or with hands rubbed in oil to avoid them turning purple), then slice and chill.