Name: Goat's cheese & beetroot salad
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 300g cooked beetroot (fresh or vacuum-packed, not from a jar); 200g log firm goat's cheese such as Sainte-Maure de Touraine, or Capricorn; 4 handfuls small-leaf salad containing rocket and herbs; 1 garlic clove crushed; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp clear honey; 4 tbsp walnut oil

300g cooked beetroot
(fresh or vacuum-packed, not from a jar)
200g log firm goat's cheese
such as Sainte-Maure de Touraine, or Capricorn
4 handfuls small-leaf salad
containing rocket and herbs

For the dressing

1 garlic clove
crushed
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp clear honey
4 tbsp walnut oil

Method

step 1
Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
step 2
Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.