Method

Pour the orange juice and water into a pot. Add the beetroot and bring to the boil. Simmer for 15 to 20 minutes or until soft. Cut the goat’s cheese into 8 slices and roll into balls. Place the sesame seeds in a bowl and roll the cheese balls in the seeds, coating them evenly. Drizzle the baguette slices with olive oil, sprinkle with salt and grill both sides until crispy. Place the beetroot, whole or halved, on top of the spinach with the goat’s cheese and croutons. Drizzle with the dressing and serve with the toasted baguettes.

Recipe and production: Brita du Plessis