beetroot and orange salad with sesame coated goats cheese and honey

by Sam on July 22, 2013

beetroot and orange salad with goats cheese and honey

This salad is a winter delight from one of my favourite Cape Town chefs – Stefan Marais. Stefan is the executive chef of Societi Bistro and The Brasserie in Tokai and has very generously shared it with me, to share with you. Crunchy, citrussy, earthy and sweet, it has so many of my favourite flavours going on – like beetroot and goats cheese. Frankly its irresistible.

Stefan often inspires me in my cooking and a particular salad of his from the summer 2011 menu caught my fancy, and drove me into the kitchen in an attempt to recreate it. Watermelon salad with goats cheese, cress, mint and vodka is a luscious treat, and I cant wait to make it again when things warm up.

I styled and shot this recipe at Societi Bistro and also managed to sneak in a few pics of Stefan. When shooting people I am a little out of my comfort zone, so was rather proud at these. What do you think?

Stefan Marais

Stefan says: ‘I love this salad, crisp clean winter flavours. I serve it with the cheese, warm out of the oven so that it slightly wilts the rest of the goodies’.

Recipe | serves 4 as a starter

  • 4 Medium sized beetroots
  • 4 Oranges
  • Large bunch rocket
  • 200g goats cheese
  • 60g Sesame Seeds
  • 50g all purpose flour
  • 1 egg
  • 30ml high quality aged balsamic vinegar
  • 30ml extra virgin olive oil
  • 100ml raw honey
  • Sea Salt and freshly ground black pepper

The beetroots take the longest to prepare and can be done up to a day in advance. Preheat an oven to 150C. Wash the beetroot and wrap each one in foil with a little drizzle of olive oil. Place on a tray and roast in the oven for approximately one hour. Remove from the oven and pierce into the beetroot with a small paring knife. It should be an even, firm, but soft texture all the way through. Once cool, rub away the beetroot’s skin and cut into wedges.

Slice the goats cheese into 4 equal size pieces. Place the flour in a bowl and season the flour with a little salt and pepper. Coat the goats cheese in the flour. Break the egg into a bowl and whisk, place the sesame seeds into another bowl. Take the cheese and coat it with the beaten egg, then the sesame seeds. Repeat this process and coat all 4 pieces of cheese evenly with the seeds and set aside in the fridge.

Preheat an oven to 160C half an hour before you are ready to serve. Place the goats cheese on a piece of baking paper on a tray and bake for 10 minutes.

Open the oven, remove the tray and spoon the honey over the goats cheese, return to the oven for another five minutes.

In the mean time, segment the oranges and place in a bowl with the beetroot and rocket. Dress with the olive oil and vinegar. Season with salt and pepper and arrange on a plate.

Remove the tray from the oven and roll the goats cheese around in the honey coating it all over.

Break the goats cheese over the salad, drizzle with any excess honey from the tray and serve.

beetroot and orange salad with sesame coated goats cheese and honey

I have written about Societi over the years, and been fortunate enough to attend many menu tastings, including on Saturday, where I sampled some of the ‘Tour Through France‘ items. This is a unique opportunity to immerse yourself in delectable regional French cuisine. 10 weeks, 10 regions paired with 10 exceptional wines.

The first region kicks off today, and its Paris, paired with the very fine Joubert-Tradauw Syrah

Menu

Gratinee de Halles R42

French Onion Soup, Gruyere Croutes

~

Pot-au-Feu R115

Braised Pork Belly, Braising vegetables, Mustard Relish

~

Paris-Brest R38

Crisp Choux pastry, Praline crème patisserie

The French Onion soup, laced with bacon was my favourite dish of the day, and I’m thinking its definitely the next one of Stefan’s that I am going to try and recreate.

You can check out all the fun that went down on Saturday on Twitter #TourThroughFrance

Societi Bistro: 50 Orange Street, Gardens. Tel 021 4242100 (Booking advised).

Stefan Marais

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest.

 

{ 11 comments… read them below or add one }

April July 22, 2013 at 10:07 am

I had a similar salad here in the UK a couple months ago. It was seriously amazing – thanks for sharing the recipe. I’ll definitely be giving this a go.

Sam July 22, 2013 at 10:19 am

Excellent April. That warm sticky goats cheese is the business :-)

usha singh July 22, 2013 at 12:27 pm

this looks divine–& your pic of Stefan is Great. Yes i met him at the Pick ‘N Pay School of cooking in Joburg–he is inspiring, knowledgeable and oh so down to earth

Sam July 22, 2013 at 2:18 pm

Yes he is Usha, so very cool :-)

Brandon @ Kitchen Konfidence July 22, 2013 at 11:14 pm

Great job with the portraits Sam! Both the salad and the chef look pretty darn good ;)

Laura (Tutti Dolci) July 23, 2013 at 2:05 am

What a wonderful salad, I love the sesame coated cheese!

Sam July 23, 2013 at 5:40 pm

Thanks Laura xx

Sam July 23, 2013 at 5:41 pm

Glad you approve Brandon, nice to photograph good looking subject matter :-)

Katelyn July 31, 2013 at 1:02 pm

Om nom nom – looks delicious! I have such a bee in my bonnet right now over warm, wintery salads!

Bianca August 26, 2013 at 12:35 pm

This salad is phenomenal. I made it last weekend and everyone raved about it – what a winner! This one is going into my collection! Thanks for the recipe!

Sam August 26, 2013 at 12:37 pm

Thats lovely to know Bianca, I’m sure Stefan will be thrilled to hear.

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