Beetroot dish with goat cheese or feta cheese

By Noy Pullen (Agents For Change)


  • 1 or 2 raw beetroots (depending on size)
  • 1 onion
  • 1 or 2 cloves of garlic
  • 1 tbsp sesame seeds, sunflower and/or pumpkin seeds
  • ½ tsp Mustard seeds or ½ tsp fenugreek
  • ½ tsp Fennel seeds or powder
  • Dash of cayenne pepper
  • l leek or 4 baby leeks carefully washed
  • Soft goat cheese or feta


  1. Cut the beetroots, onion and garlic cloves into thin slices.
  2. Cut the leek into rings of about 1cm.
  3. Fry the onions, seeds and garlic till they start to pop.
  4. Add beetroot slices, fry for a few minutes, turn beetroot before adding the leek rings.
  5. Cover with a lid and leave to simmer for about 15 minutes until the beetroot is done.
  6. Sprinkle with crumbled cheese, allowing the whiteness to contrast with the beetroot
  7. Serve with Kitchari, baked potato wedges or quinoa.