Siba's tip...

You can partially cook the beetroot in water for 12 minutes if preferred.

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Beet + Goat’s Cheese

Prep time

10 min

Cook time



  • 6 raw beetroot, thoroughly washed
  • 2 x 140 g goat’s milk cheese logs
  • 100 g pistachio nuts, finely chopped
  • 100 g watercress, stems removed
  • 2 sticks celery, sliced
  • handful of celery leaves, to garnish

Citrus dressing

  • 30 ml naartjie, mandarin or tangerine juice
  • 30 ml lemon juice
  • 5 ml whole-grain mustard
  • 30 ml olive oil
  • honey, to taste


  1. Slice the raw beetroot thinly, using a mandolin.
  2. Cut the goat’s cheese logs into thick slices, shape them into rounds and roll them in the chopped pistachio nuts.
  3. Arrange the watercress and beetroot, celery and goat’s cheese slices on a platter.
  4. To make the dressing: Mix the ingredients together and drizzle the dressing over the salad before garnishing with the celery leaves.

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