Baby beetroot and dukkah goat’s cheese salad

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK (F&HE): Go for Meinert Synchronicity 2005, which is rich and peppery with hints of beetroot and spices.

Print Recipe

Baby beetroot and dukkah goat's cheese salad

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 8 baby beetroot
  • DRESSING
  • 45ml (3 tbsp) honey
  • 45ml (3 tbsp) olive oil
  • juice and zest of 2 lemons
  • a small bunch of fresh chives, finely sliced
  • DUKKAH
  • 60ml (¼ cup) walnuts
  • 60ml (¼ cup) sesame seeds
  • 30ml (2 tbsp) coriander seeds
  • 22,5ml (1½ tbsp) cumin seeds
  • 5ml (1 tsp) black peppercorns
  • 15ml (1 tbsp) ground cinnamon
  • 7,5ml (1½ tsp) salt
  • 250g soft goat’s cheese
  • baby greens

Instructions

1

Preheat the oven to 180°C.

2

Roast the beetroot until soft, about 20 minutes. Cool and peel.

3

For the dressing, combine all the ingredients and set aside until needed.

4

Make the dukkah by toasting all the ingredients in a frying pan. Remove from the heat and cool, then place in a spice grinder and blend until properly ground.

5

Roll the goat’s cheese into a tube and slice into slices about 2cm thick. Roll each piece in the dukkah until well coated. Warm the goat’s cheese in the oven for a few minutes to make it soft.

6

Lay the baby greens on a platter and top with beetroot and warm goat’s cheese. Sprinkle the remaining dukkah mixture over, drizzle with the dressing and serve.

Print Recipe

Baby beetroot and dukkah goat's cheese salad

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 8 baby beetroot
  • DRESSING
  • 45ml (3 tbsp) honey
  • 45ml (3 tbsp) olive oil
  • juice and zest of 2 lemons
  • a small bunch of fresh chives, finely sliced
  • DUKKAH
  • 60ml (¼ cup) walnuts
  • 60ml (¼ cup) sesame seeds
  • 30ml (2 tbsp) coriander seeds
  • 22,5ml (1½ tbsp) cumin seeds
  • 5ml (1 tsp) black peppercorns
  • 15ml (1 tbsp) ground cinnamon
  • 7,5ml (1½ tsp) salt
  • 250g soft goat’s cheese
  • baby greens

Instructions

1

Preheat the oven to 180°C.

2

Roast the beetroot until soft, about 20 minutes. Cool and peel.

3

For the dressing, combine all the ingredients and set aside until needed.

4

Make the dukkah by toasting all the ingredients in a frying pan. Remove from the heat and cool, then place in a spice grinder and blend until properly ground.

5

Roll the goat’s cheese into a tube and slice into slices about 2cm thick. Roll each piece in the dukkah until well coated. Warm the goat’s cheese in the oven for a few minutes to make it soft.

6

Lay the baby greens on a platter and top with beetroot and warm goat’s cheese. Sprinkle the remaining dukkah mixture over, drizzle with the dressing and serve.

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January 17, 2016 (Last Updated: January 11, 2019) By
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