Perfect as a starter or a light main, it’s an elegant choice for any occasion!
Indulge in this delightful Roasted beetroot, pickled red onion, and goat’s cheese salad where every bite is a celebration of fresh, wholesome ingredients. This visually stunning salad starts with earthy, caramelised roasted beetroot, bringing a natural sweetness that perfectly complements the tangy, crisp pickled red onions. Creamy, tangy goat’s cheese adds a luxurious touch, while a scattering of fresh herbs provides an aromatic lift.
For the roasted beetroot, preheat the oven to 200˚C. Arrange the beetroot quarters on a baking sheet. Drizzle with the olive oil and season to taste. Roast in the preheated oven until soft, about 1 hour. Remove from oven and transfer to a large serving platter. While the beetroot is roasting, make the pickled red onion. Place all the pickling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil until the onion slices are cooked yet firm, about 15 minutes. Remove from heat, strain and set aside. Sprinkle the beetroot with the dill, then top with the pickled onion slices, crumbled goat’s cheese and sesame seeds. Garnish with extra dill and serve immediately.Roasted beetroot, pickled red onion and goat’s cheese salad
Ingredients
ROASTED BEETROOT
PICKLED RED ONION
Instructions
ALSO SEE: Roasted pumpkin, rosemary, cranberry and pine-nut salad
Roasted pumpkin, rosemary, cranberry and pine-nut salad
Recipes by Nomvuselelo Mncube
Styling by Robyn Timson Moss
Photographs by Roelene Prinsloo
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
