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Author Notes: 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
- 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. Share