Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Viva Africa
50 min
20 min
6 to 8 servings


  • 6 beets, thoroughly washed
  • 2 ribs celery, cut on the bias into sticks, 1-inch long and 1/4-inch wide
  • Two 140-gram (5-ounce) logs fresh goat cheese
  • 100 grams (3 1/2 ounces) pistachios, finely chopped
  • 100 grams (3 1/2 ounces) watercress, stems removed
  • 70 grams (2 1/2 ounces) crimson microherbs
Citrus Dressing:
  • 2 tablespoons clementine or orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons white wine vinegar
  • 2 tablespoons olive oil


Place the beets in a pot and cover with water. Bring to a boil; cook for 20 minutes, or until cooked through. Rinse under cold water to cool down, then peel off the skins--with gloves to prevent having purple-pink hands! Slice thinly, preferably on a mandoline. Chill.

Cut the goat cheese logs into thick slices, then shape into rounds and roll in the pistachios.

Arrange the salad (beets, celery, watercress and goat cheese) on a platter.

In a bowl, whisk the clementine juice, lemon juice, mustard, vinegar and olive oil until emulsified. Drizzle over the salad, and garnish with crimson microherbs.


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