Orange poached beetroot with goat’s cheese and spinach

Delicious and seasonal, this salad also looks beautiful.

Serves: 2

Preparation time: 25 minutes

Cooking time: 20 minutes


8 peeled baby beetroots
1 cup orange juice
1 cup of water
1 log of plain goat's cheese
1/3 cup of toasted sesame seeds
8 slices of baguette
olive oil
freshly ground sea salt
100g baby spinach leaves
1/3 cup of olive oil
1/2 cup orange juice
salt and pepper


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

Leave a comment

Promoted Restaurants