BEETROOT, GRAPEFRUIT, TOMATO AND GOAT’S CHEESE SALAD WITH WARM HONEY DRESSING
Serves 4 EASY 1 hr 30 mins
WHAT YOU NEED
6 medium beetroots, unpeeled and leaves removed
250g yellow cherry tomatoes, halved olive oil, to drizzle leaves of 1 fresh rosemary sprig, finely chopped + extra, to garnish salt, to taste
¼ cup olive oil
½ tsp freshly minced garlic 2 fresh rosemary sprigs
2 tbsp pomegranate concentrate (find at woolworths.co.za)
1 tbsp rice vinegar 2 tbsp water salt, to taste
2 grapefruits, peeled and segmented 100g pomegranate rubies
1 x 100g log chevin goat’s milk cheese, broken into chunks salt, to taste
HOW TO DO IT
1 For the salad, place the beetroots in a large pot of cold water. Bring to a boil over medium-high heat. Continue to boil until the beetroots are tender, about 30 – 40 minutes. Remove from heat and drain the excess water.
2 Rinse the cooked beetroots under cold water. Once cool to the touch, use your fingertips to rub the skins off. Discard the skins and cut the beetroots into wedges. Set aside until needed.
3 Preheat the oven to 200˚C. Place the cherry tomato halves in a roasting dish. Drizzle with the olive oil and sprinkle with the finely chopped rosemary leaves. Season with the salt, to taste. Roast in the preheated oven until soft, about 20 minutes. Remove from oven and set aside to cool.
4 For the dressing, combine the
¼ cup olive oil with the remaining dressing ingredients in a small pot. Place over medium heat until warm throughout. Do not bring the mixture to a boil. Remove from heat and transfer the dressing to a sterilised glass jar with a lid. Do not remove the two rosemary sprigs. Set aside until ready to serve.
5 To assemble, arrange the beetroot wedges, roasted cherry tomato halves and grapefruit segments on a serving platter. Sprinkle with the pomegranate rubies, chunks of goat’s cheese and salt. Shake the still-warm dressing in the lidded jar and drizzle it over the salad. Garnish with the fresh rosemary leaves and serve immediately.
AND EAT YOUR BEETS.