Name: Beetroot and goat's milk cheese
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 0.00 lemons juice only; 0.00 oranges juice only; 0.00 orange zest only; 50.00 ml verjuice; 5.00 ml Dijon mustard; 125.00 ml fresh chillies 573; 125.00 ml vegetable oil; 18.00 beetroot; 0.00 fresh chillies 573; 0.00 salt and freshly ground black pepper to taste; 180.00 g goat's milk cheese feta cheese or chevin; 0.00 spring onion chopped to garnish

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Ingredients (12)

Orange Dressing

0.00	lemons — juice only
0.00	oranges — juice only
0.00	orange — zest only
50.00 ml	verjuice
5.00 ml	Dijon mustard
125.00 ml	fresh chillies — 573
125.00 ml	vegetable oil

Salad

18.00	beetroot
0.00	fresh chillies — 573
0.00	salt and freshly ground black pepper — to taste
180.00 g	goat's milk cheese — feta cheese or chevin
0.00	spring onion — chopped to garnish

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Method:

Dressing

Blend all the ingredients except
the oil. Slowly add the oil as you continue blending.
Salad

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.