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BRAAIED BEETROOT WITH GOATS’ MILK CHEESE & DILL

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The earthy sweetness of BEETROOT goes so well with the creamy saltiness of the goats’ milk cheese. Plus the bright white of the cheese pops against the dark red of the vegetables. Add some seeds for crunch and texture and you have a delicious dish. Mix any leftovers with cooked couscous for a delicious lunch the next day.

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SERVES 4

500 g medium beetroot

3 Tbsp balsamic vinegar

100 g soft goats’ milk cheese

3 Tbsp toasted pumpkin seeds

3 Tbsp toasted sunflower seeds

2 tsp chopped fresh dill

FOR THE DRESSING

3 Tbsp maple syrup

2 Tbsp balsamic vinegar

2 Tbsp olive oil

  1.  Place the beetroot on a double layer of foil and drizzle with some balsamic vinegar.

  2.  Wrap the foil around the beetroot and place the foil parcel directly on the hot coals and cook for about 30 minutes, turning a few times, until cooked through when pierced.

  3.  Remove the beetroot from the coals, brush off any ash and remove from the foil.

  4.  Allow to cool for 30 minutes or so. While the beetroot is cooling, make the dressing by whisking together all the ingredients.

  5.  Remove the skins and cut the beetroot into smaller pieces if preferred, in a bowl and drizzle with the dressing.

  6.  Top with chunks of the cheese and sprinkle with the seeds and dill.