Roasted Beetroot and Goats' Cheese Salad

Ingredients

• 6 medium beetroot, scrubbed and quartered
• 4 tbsp olive oil
• a few sprigs of thyme
• 150 g soft goats' cheese, crumbled
• 60 g walnuts
• 80 g rocket
• 4 tsp balsamic vinegar
• 2 tsp honey
• 1 tsp Dijon mustard

Method

1. Roast the beetroot

   Toss the beetroot with half the oil, the thyme and plenty of salt, cover the tray with foil and roast at 200°C until a knife slides in easily. Covering steams them tender before they can dry out.

   45 min

2. Toast the walnuts

   Toast the walnuts in a dry pan until they smell nutty, then chop roughly.

   4 min

3. Make the dressing

   Whisk the balsamic, honey and mustard with the remaining oil and season.

4. Assemble

   Dress the rocket lightly, pile on the warm beetroot, and scatter over the goats' cheese and walnuts. Warm beetroot against cold cheese is the point of the dish.