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Beetroot and goat's milk cheese

Recipe from: 9/13/2007 12:00:00 AM

Ingredients 14
Servings 6
Time 5


  • Orange Dressing
  • juice of 2 lemons
  • juice of 2 oranges
  • rind of 1 orange
  • 50
  • 5
    Dijon mustard
  • 125
    olive oil
  • 125
    vegetable oil
  • Salad
  • 18
    small beetroot (stems removed), washed
  • olive oil
  • salt and pepper to taste
  • 180
    goat?s milk feta or chevin cheese
  • chopped spring onions to garnish


Blend all the ingredients except the oil. Slowly add the oil as you continue blending.
Preheat the oven to 200 °C. Rub each beetroot with olive oil and season with salt and pepper. Arrange in a roasting pan and bake until soft and done. Remove the skins and pour some of the dressing over the beetroot while still hot. Leave to cool in the liquid. Arrange the beetroot on a platter or individual plates and crumble the cheese on top. Pour over the dressing and garnish with chopped spring onions.

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