Beet and goat’s cheese with cit­rus dress­ing

Glamour (South Africa) - - Think -

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

cit­rus dress­ing

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.

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