Food & Home Entertaining – September 2019

ROASTEDBEETROOT,

PICKLEDREDONIONAND

GOAT’SCHEESESALAD

Serves 6 – 8 EASY 1 hr 30 mins

WHATYOUNEED

ROASTEDBEETROOT

smallbunchfreshbeetroot,scrubbed

andquartered

oliveoil,todrizzle

saltandfreshlygroundblackpepper,

totaste

PICKLEDREDONION

2 redonions,peeledandsliced

250ml(1cup)boilingwater

60ml(¼cup)red-winevinegar

handfulfreshdill,chopped+extra,

togarnish

2 x100glogsgoat’scheese,

crumbled

1 tbspwhitesesameseeds

HOWTODOIT

1 Fortheroastedbeetroot,preheat

theovento200 ̊C.Arrangethe

beetrootquartersonabakingsheet.

Drizzlewiththeoliveoilandseason

totaste.Roastinthepreheatedoven

untilsoft,about 1 hour.Remove

fromovenandtransfertoalarge

servingplatter.

2 Whilethebeetrootisroasting,

makethepickledredonion.Placeall

thepicklingingredientsinamedium

saucepan.Bringtoaboilover

medium-highheat.Continuetoboil

untiltheonionslicesarecookedyet

firm,about 15 minutes.Removefrom

heat,strainandsetaside.

3 Sprinklethebeetrootwiththedill,

thentopwiththepickledonionslices,

crumbledgoat’scheeseandsesame

seeds.Garnishwithextradilland

serveimmediately.

THREE-BEANSALAD

Serves 6 – 8 EASY 15 mins

WHATYOUNEED

1 x400gtinchickpeas,drained

andrinsed

1 x400gtinbutterbeans,drained

andrinsed

1 x400gtinredkidneybeans,

drainedandrinsed

ROASTED BEETROOT,

PICKLED RED ONION

AND GOAT’S

CHEESE SALAD

COLESLAW WITH LEMON AND

ORANGE DRESSING

Serves 6 – 8 EASY 20 mins

WHAT YOU NEED

COLESLAW

zest and juice of 1 orange

3 spring onions, chopped

2 carrots, peeled and julienned

2 Pink Lady apples, cored

and julienned

1 small red cabbage, shredded

1 small white cabbage, shredded

2 celery stalks, sliced diagonally

2 handfuls each fresh mint and

coriander leaves

45g raisins

DRESSING

juice of 1 orange

juice of 1 lemon

2 tbsp honey

2 tbsp olive oil

salt and freshly ground black

pepper, to taste

HOW TO DO IT

1 For the coleslaw, combine the

zest and juice of 1 orange with the

remaining coleslaw ingredients in

a large bowl. Toss until well mixed.

Transfer to a large salad bowl.

Set aside.

2 For the dressing, place the orange

juice, along with the remaining

ingredients, in a small jug. Mix until

well combined.

3 To serve, drizzle the dressing

over the coleslaw, then toss until

coated well.

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RECIPE FEATURE

Crockery courtesy of Clementina Ceramics and Rialheim. See stockists’ list on page 9 for details.