3 medium beets, roasted and cooled (I used yellow and white beets)
1 orange – peeled and sliced
1/3 cucumber, sliced
40g of soft goat cheese, crumbled
1 tbsp basil, chopped
1-2 tbsp olive oil
Freshly Ground Black Pepper
To roast beets, wash and wrap in foil before placing in a 180 degree oven for 40-50 minutes (depending on size).
After beets have cooled and have been peeled, chop them and layer on a plate with orange and cucumber slices. Top with crumbled goat’s cheese and basil and top with olive oil.
Serve cold or at room temperature. Perfect for a warm sunny day! The flavours go together very nicely. I served it with seared tuna but would also be a good accompaniment to other fish or chicken dishes. Enjoy!