• TO DRINK: Freshly pressed apple and ginger juice. 

    Beetroot, orange and baby sprouts

    Serves: 4
    Cooking Time: 30 mins


    • 12 small beetroot, parboiled
    • 60ml (¼ cup) sugar
    • 30ml (2 tbsp) fresh thyme
    • 10ml (2 tsp) fresh ginger, finely chopped
    • salt and freshly ground black pepper, to taste
    • 1 small orange, segmented
    • 100g soft goat’s cheese
    • 250ml (1 cup) baby sprouts
    • 100g almonds, toasted



    Heat the oil in a large frying pan for a few minutes. Add the beetroot, sugar, thyme, ginger and season. Cook until the beetroot is slightly caramelised, for about 15 minutes. Set aside to cool.


    Place the beetroot on a serving dish and top with the orange segments,b scatter with the cheese, sprouts and almonds. Serve.