1. 01:00 - 05:00 The Best of the Cape

10 – 12 baby beetroot

olive oil, salt and milled pepper


½ cup (125 ml) olive oil

juice of ½ orange

3 Tbsp (45 ml) white balsamic vinegar

1 fat clove garlic

salt and milled pepper


2 Tbsp (30 ml) fresh oregano, torn

2 Tbsp (30 ml) fresh mint, torn

100 g goats cheese or feta, crumbled

Serves 6

Place beetroot in cold water, bring to the boil and cook for 20 minutes.

Drain, peel and place in a roasting pan.

Toss with a little olive oil, season well and roast in a preheated 180C oven until tender, about 30 – 45 minutes

Remove from oven, cool for 20 minutes then pour over dressing while still warm.

To serve, toss herbs with goats cheese and scatter over beetroot. Serve at room temperature.

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