This easy yet elegant meal is perfect for lunch or as a starter. Beetroot is boiled until tender, then drained, tossed with a simple salad dressing and topped with creamy goat's cheese and fudgey walnuts.
- 6 beetroots
- 100g walnuts
- 100g soft goat's cheese
- Salt, pepper and a pinch of dried oregano
- 1 tbsp. each extra virgin olive oil and balsamic vinegar
Boil the beetroots in a pot of salted water for 10-15 minutes, or until tender. Drain and peel. Dice, then pat dry with kitchen paper.
Whisk together the oil, vinegar, salt, pepper and oregano. Pour over the beetroots and toss to coat.
Spread the beets on a plate. Dot with the goat's cheese and sprinkle with the walnuts. Serve immediately whilst the beets are still warm.