Goat's cheese & beetroot salad

• cooked beetroot↗300g g

  (fresh or vacuum-packed, not from a jar)

• log firm goat's cheese↗200g g

  such as Sainte-Maure de Touraine, or Capricorn

• small-leaf salad4 handfuls

  containing rocket and herbs

• garlic clove↗1

  crushed

• lemon juice↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• clear honey↗1 tsp tsp
• walnut oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.

2. 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.