Tuesday, 16 July 2013
Beetroot and Goats Cheese Salad with Balsamic Dressing.
Firstly roast the beetroot - clean the beet and top and tail it then place on tin foil and pour over a splash of rapeseed oil and a splash of balsamic. Wrap place on a baking tray and roast in the oven at 180 degrees. This will take 25 - 45 mins depending on the size of the beets - they are done when a sharpe knife can be easily pushed into them. Underdone is better than over done as they will continue to cook wrapped in the foil after they come out of the oven.
Leave to cool and then drain the cook juices from the beats to use as the dressing. You will probably need to add some more olive oil, balsamic and seasoning to it.
Skin the beets and slice.
Arrange on top of shreded beet leaves (use the young and tender leaves) and other mixed salad leaves.
Crumble over some good goats cheese - I used a french crottin, dress and serve.