Goat's cheese & beetroot salad

10-30 minutes 4 servings 400 kcal or less beetroot beginners cheese clear honey dijon mustard mains make ahead no-cook quick salad simple starter stylish walnut oil

N/A

Source

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

Method

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.