Beetroot and Goat Cheese Salad

Roast garden beetroot paired with creamy goat cheese creates a vibrant summer salad.

Ingredients:

2 medium beetroots, roasted and sliced

50g goat cheese

1 tbsp olive oil

1 tsp balsamic vinegar

Salt and pepper

Method:

Arrange beetroot on a plate, crumble goat cheese on top, drizzle with olive oil and balsamic. Season and serve.

Cooking time: 40 minutes

Storage: Fridge 2 days; best fresh.