roast beetroot & goat’s cheese salad

If you feel like taking a shortcut here by using ready-cooked beetroot feel free, but roasting it yourself produces lots more flavour and is worth the time and effort.

+ + +   + + +

SERVES: 4

PREPARATION: 15 minutes

COOKING: 1 hour 30 minutes

4 medium beetroot (beets), about 450 g (1 lb), scrubbed and trimmed

75 ml olive oil

sea salt flakes

freshly ground black pepper

1 thyme sprig, plus extra leaves for sprinkling

1 tablespoon balsamic vinegar

½ garlic clove, finely chopped

½ teaspoon dijon mustard

1 bunch watercress, thick stalks removed

60 g (2¼ oz) walnuts, lightly toasted

165 g (5¾ oz) non-dairy goat’s cheese

Heat the oven to 180°C (350°F/Gas 4). Put the beetroots on a large piece of foil, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Add the thyme and close the foil parcel, sealing tightly. Put on a baking tray and roast for 1–1½ hours until very tender. When the beetroots are cool enough to handle, rub off the skins and cut into large bite-sized pieces. You can make the salad with warm beetroot or leave to cool to room temperature. Reserve the beetroot juices collected in the foil.

Meanwhile, whisk together the remaining olive oil, the vinegar, garlic, mustard and the reserved beetroot roasting juices when ready. Season with salt and pepper.

On a serving plate or shallow dish, combine the beetroot, watercress and walnuts and toss with the dressing. Top with spoonfuls of the goat’s cheese and sprinkle over the thyme leaves. Serve immediately.