- 300g cooked beetroot (fresh or vacuum-packed, not from a jar)
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 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
Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
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.