Beetroot, Orange & Goat’s Cheese Salad
This simple, light and delicious – an ideal special lunch for these hot summer days!
Ingredients:
1 cup of mixed salad leaves
4 medium sized beetroot
Celtic sea salt
Ground black pepper
4 oranges peeled and cut into 8 wedges
125 g of goat’s cheese
1 pomegranate deseeded
Dressing:
125 ml extra virgin olive oil
2 tablespoons red wine vinegar
Method:
Preheat the oven to 200C or 400F gas. Scrub the beetroot thoroughly and pat dry. Place the beetroot on a foil covered tray and sprinkle with salt and pepper. Then cover the beetroot securely in the foil and bake for 1 3/4 hours or until the beetroot is tender when pierced with a fork. Allow it to cool then cut it into 8 wedges.
Mix the olive oil and vinegar well in a small bowl.
Divide the orange and beetroot wedges and salad leaves among four plates and then crumble and spread the goat’s cheese evenly. Drop some of the pomegranate seeds on to each of the plates as above.
Drizzle each with dressing and serve.
Serves 4 Preparation time 20 minutes extra for cooking.


