Beetroot, Goat Cheese and Walnut Coleslaw. PICTURE: Sunnel Haasbroek/Pick n Pay
Beetroot, Goat Cheese and Walnut Coleslaw

We all have our favourite Christmas recipes. The go-to family classics, the traditional recipes shared from generation to generation. The tried and tested recipes that have served us well every year. But sometimes it gets boring and we need to bring in something different to the table. 

Ingredients 
Whole red cabbage or 3 small red cabbages – Thinly sliced
6 whole baby beets  or 3 large 
100g soft goats cheese - , cubed or rolled into balls
100g  walnuts, roughly chopped or broken 
tablespoons of pomegranate pips
12 fresh mint sprigs
100g rocket, or micro herbs

Dressing
2 Tablespoons honey
1 tsp. salt
2 tablespoons balsamic
1 small clove garlic, crushed
4 basil leaves - torn
Black pepper to Tate
6 tablespoons olive oil

Method 

Whisk all ingredients together until combined.  Set aside.  
Boil the beets until cooked. – peel and cut in half (or quarters depending on the size) 
Add the dressing to the cooked beets, mix well,  and let stand to marinated and cool to room temperature.    
Toss the beets in the dressing.
Add all the rest of the ingredients and toss together, season to taste.

Recipe from Pick n Pay