• Recipes by Nomvuselelo Mncube

    Styling by Robyn Timson Moss

    Photographs by Roelene Prinsloo

    Roasted beetroot, pickled red onion and goat’s cheese salad

    Serves: 6 - 8
    Total Time: 1 hr 30 mins



    • small bunch fresh beetroot, scrubbed and quartered
    • olive oil, to drizzle
    • salt and freshly ground black pepper, to taste

    • 2 red onions, peeled and sliced
    • 250ml (1 cup) boiling water
    • 60ml (¼ cup) red-wine vinegar
    • handful fresh dill, chopped + extra, to garnish
    • 2 x 100g logs goat’s cheese, crumbled
    • 1 tbsp white sesame seeds



    For the roasted beetroot, preheat the oven to 200˚C. Arrange the beetroot quarters on a baking sheet. Drizzle with the olive oil and season to taste. Roast in the preheated oven until soft, about 1 hour. Remove from oven and transfer to a large serving platter.


    While the beetroot is roasting, make the pickled red onion. Place all the pickling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil until the onion slices are cooked yet firm, about 15 minutes. Remove from heat, strain and set aside.


    Sprinkle the beetroot with the dill, then top with the pickled onion slices, crumbled goat’s cheese and sesame seeds. Garnish with extra dill and serve immediately.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com