It amazes me how many people who aren’t keen on beetroot or goats cheese in isolation love them together in a salad. Unlike some salads this one works all year round.
First make the dressing:
Mix together – 1 tbsp lemon juice, 1 tsp dijon mustard, 1 tsp honey, 2 tbsp walnut oil, a pinch of salt and a grind of pepper. When whisked it should form a nice glossy emulsion. Taste to see if it needs more honey, this dressing should be more sweet than sour.
Now prepare the salad:
I like to slice the beetroot into delicate slithers, a mandolin is useful but if you don’t have one, little cubes of beetroot is nice too. Buy whole cooked beetroot, it has a completely different flavour compared to the pre sliced version in a jar. Make sure it’s served at room temperature, drizzled with the dressing,
I use Ardsallagh soft goats cheese. It’s crumbly and creamy and delicious. Crumble on top of the beetroot.
Top with dressed mixed salad leaves and toasted pinenuts.