10 – 12 baby beetroot
olive oil, salt and milled pepper
½ cup (125 ml) olive oil
juice of ½ orange
3 Tbsp (45 ml) white balsamic vinegar
1 fat clove garlic
salt and milled pepper
2 Tbsp (30 ml) fresh oregano, torn
2 Tbsp (30 ml) fresh mint, torn
100 g goats cheese or feta, crumbled
Place beetroot in cold water, bring to the boil and cook for 20 minutes.
Drain, peel and place in a roasting pan.
Toss with a little olive oil, season well and roast in a preheated 180C oven until tender, about 30 – 45 minutes
Remove from oven, cool for 20 minutes then pour over dressing while still warm.
To serve, toss herbs with goats cheese and scatter over beetroot. Serve at room temperature.