I really hope you enjoy this recipe, as it uses 3 of my favourite ingredients – beetroot, goat’s cheese and watercress!
In this recipe I have used the ‘golden’ variety, but feel free to use whichever type of beetroot you prefer. Beets are packed full of antioxidants, fibre and vitamin B folate; an essential for expectant mothers. They are such a versatile ingredient and can be used fresh, cooked or pickled. Try them in curries, salads, roasts, dips, risotto, sandwiches, soup, pasta or even stuffed in ravioli - Yum! And don't forget to use the beetroot greens, use them as you would any green leafy vegetable.
Serve it as a side or on its own, but most of all enjoy it with the ones you love and a nice glass of Sauvignon Blanc. —Cle-ann
1 bunch baby beetroot
100g goats cheese
Salt & freshly cracked pepper
1 bunch watercress
1 tsp salted capers, rinsed
¼ cup pistachios
1 tsp Dijon Mustard
1 tsp cider vinegar
¼ cup extra virgin olive oil
In This Recipe
Preheat oven to 220 °C.
Wash and trim the tops of your beetroot. Place beetroot in a backing tray, drizzle with a little olive oil, and season with salt & pepper. Roast for 20 minutes, or until tender. When beetroot is cool enough to handle, peel the skin, cut in half.
With your watercress, rinse, chop off the top half of the watercress, arrange leaves on your serving dish. Place the remaining watercress stems into a food processor along with your capers, pistachios, Dijon mustard, cider vinegar, olive oil and pepper. Pulse until combined and chunky.
To assemble, arrange your goat's cheese and beetroot on top of the watercress leaves, then spoon over your dressing. Enjoy.