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WINE&DINE
222
May15
Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous
cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are
some of our readers’ fail-safe recipes from around the world to add to your repertoire.
BON APPÉTIT!
“This is our go-to staple for
a delicious lunch or an easy
dinner-party appetiser”
INGREDIENTS:
•
3 medium-sized beetroots,
sliced (keep 2 tablespoons
of beetroot juice)
• 1 packet of goats’ cheese
• 2 tablespoons honey
• 1 tablespoon balsamic
vinegar
• 3 tablespoons olive oil
• 3 sprigs fresh thyme
• Salt and pepper to taste
• Crusty bread to serve
• Rocket to serve
INSTRUCTIONS:
1. Preheat oven to 180°C.
Place sliced beetroot in an
ovenproof dish.
2. Slice the goats’ cheese and
place it on the beetroot. Pour
the wet ingredients over the
cheese and beetroot. Top
with the thyme and season.
3. Bake in the oven for five to
ten minutes so that cheese
just starts to melt.
4. Serve on a bed of rocket
salad with crusty bread.
Note: Add a little more of the wet
ingredients if you like to soak
up the juices with the bread.
THE GREAT RECIPE SWAP
APPETISER
OR LUNCH
BAKED
BEETROOT
AND GOATS’
CHEESE SALAD
SHARON TAYLOR,
CAPE TOWN