balsamic beets & goat’s cheese linguine

Balsamic Beet & Goats Cheese Linguine | The Secret Life of Bee

As our weather begins to cool comfort food is coming a knocking. Very few things say comfort to me more than a beautiful pasta. This linguine is just that while remaining light and fresh. Earthy flavours from the beetroot pair so well with the sweet acidity from the balsamic. Top that off with some super creamy goat’s cheese and it’s no wonder this combo is such a classic.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

I used a mix of gorgeous red, golden and candy striped beets I picked up from the market but you can use whatever you get your hands on. As for the goat’s cheese you want the super creamy kind. I used Chavroux. It’s my achilles heel of the cheese world and if left alone at home with a tub of it i’ll just gobble it up with a spoon.

Market Day Produce | The Secret Life of Bee

Balsamic Beets & Goat’s Cheese Linguine

serves 4-6


  • 500g wholewheat linguine
  • 8 medium beetroot- mixed
  • handful fresh thyme sprigs
  • 45ml olive oil
  • 45ml balsamic vinegar
  • 4 large shallots, sliced
  • 4 cloves garlic, crushed
  • 150g creamy goats cheese, best quality
  • sea salt flakes
  • freshly ground black pepper

To serve: Fresh baby leaves


Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee


*Disclaimer: This utterly delicious vino was provided by the awesome folks from Krone

Beetroot & Bubbly Salmon Gravlax

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare for special occasions.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbles Salmon Gravadlax


  • 700-800g sushi-grade side of salmon, skin on
  • 3 large beetroot, grated
  • 150g coarse Kosher rock salt
  • 1 large orange, zested
  • 2 large lemons, zested
  • 4 juniper berries
  • 1 large handful dill
  • 75g Muscavado sugar
  • 75ml Méthode Cap Classique


Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.

Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.

Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.

Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon. 

Slice thinly at an angle, avoiding the skin.

Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.

Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone Twee Jonge Gezellen

freekeh beet burgers with avonaise

Freekeh Beet Burgers with Avonaise | The Secret Life of Bee

I was recently invited to take part in Faithful to Nature‘s Organic Recipe Challenge. It had to be something vegetarian, seasonal, family-meal friendly and made with organic produce and pantry items from Faithful to Nature‘s online organic shop. Perfect timing then for me to have fallen in love with a new, yet ancient grain. Freekeh. It’s absolutely delicious and so I decided that my recipe would involve it somehow. It’s basically green wheat that gets roasted, rubbed and cracked, creating a smoky, savoury and nutty flavour. It has a very high protein and vitamin B content so I mixed it up with some quinoa, chickpeas and roasted beets and seriously you’ll never need a beef burger again.

Freekeh Beet Burgers with Avonaise | The Secret Life of Bee

Food and family go hand in hand for me as meal time has always involved everyone in and around the kitchen, chit chatting at the dining room table or perched on the kitchen counter. Burgers were a firm favourite growing up as everyone had a job, did their part and then built their own burger just the way they liked it. They were always deliciously messy and ruined granny’s snow white table cloth every time. This freekeh beet burger is perfect for a family lunch or dinner and is really easy to put together!

OZCF Market | The Secret Life of Bee

It’s difficult not to fall in love with everything at the Oranjezicht City Farm Market where I bought my produce for these burgers. Their gorgeous organic veg is the stuff food porn dreams are made of. I might have gone a little bit wild and ended up with zero space in my fridge for anything other than glorious seasonal veggies. Beetroot is one of my all time favourite veggies and apart from its tremendous colour it’s full of antioxidants, fibre, folic acid and helps lower blood pressure. Could these burgers get any healthier?

Freekeh Beet Burger with Avonaise | The Secret Life of Bee

If bread is not your friend then just enjoy your burger in a lettuce wrap. That’s exactly how the husband and I devoured these! So they’re vegetarian, vegan, low GI, healthy and darn pretty! I used a food processor to make life a tad easier but if you don’t have one no problemo. Just use a fork to mash the roasted beetroot and chickpeas. Same goes for the avonaise. I used a stick blender to combine all the ingredients but you could easily mash them up and have a chunkier guacamole style sauce. So pop on an apron (because beetroot) and get cooking!

Freekeh beet burgers with avonaise

makes 6-8 patties depending on size



Preheat oven to 200˚C.

Place the freekeh, quinoa and water in a pot. Bring to the boil and add a pinch of salt. Simmer with the lid on for 15-20 minutes until the grains are tender. Remove from the pot, drain and place in a bowl to cool completely.

Roasted beets | The Secret Life of Bee

Wash, trim and peel the beetroot. Slice into wedges and place in a roasting dish. Season well with salt, pepper and olive oil. Roast in the oven for about 30 minutes until tender.

Roasted beets | The Secret Life of BeeRoasted beets | The Secret Life of Bee

Place beetroot into a food processor and pulse until chunky. Alternatively mash with a fork. If using a food processor add the chickpeas and pulse. Next add the cooled freekeh and quinoa. Pulse gently to mix. Alternatively mash chickpeas and mix grains by hand.

Freekeh Beet Burger with Avonaise | The Secret Life of BeeFreekeh Beet Burger with Avonaise | The Secret Life of Bee

To the grain and beet mix add the garlic, ginger, fresh coriander, fresh parsley, chilli, ground coriander, ground cumin, dried origanum, lemon zest, onion, salt and pepper. Mix well.

Freekeh Beet Burger with Avonaise | The Secret Life of BeeFreekeh Beet Burger with Avonaise | The Secret Life of Bee

Shape the mixture into patties by hand. Place onto a lined and oiled baking tray. Reduce the oven temperature to 180˚C and bake the patties for 20 minutes until they have a crisp outer layer.

For the avonaise:



Place all the ingredients into a jug. Season well and then blend using a stick blender or mash with a fork for a chunkier texture.

Avonaise | The Secret Life of BeeAvonaise | The Secret Life of Bee

To serve:

Assemble your burger with a wholewheat bun, fresh organic mixed greens, the freekeh and beet patty, plenty of avonaise and eat with your hands!

These are also super delish served in a lettuce cup. Spread the avonaise onto the lettuce first and then top with greens and the patty.

I also served mine with some delicious dukkah roasted carrots and sweet potatoes. I just seasoned them well with olive oil, salt, pepper, organic dukkah and popped them in a 200˚C oven for 30 minutes until golden and cooked through. All that plus a bottle of homemade Kombucha and tummies were very happy indeed!

Freekeh Beet Burgers with Avonaise | The Secret Life of BeeFreekeh Beet Burgers with Avonaise | The Secret Life of BeeFreekeh Beet Burgers with Avonaise | The Secret Life of Bee

*Disclaimer: Pantry items sponsored by the lovely folks from Faithful to Nature. Go check out their amazing online organic shop!

Faithful to Nature Online Organic Shop | The Secret Life of Bee