Sunday, 23 November 2014

Roast Beetroot and Goats Cheese Salad with Honey & Dill Dressing.

Wrap your beetroots in foil with a little oil poured over them and roast in a medium oven. The timing will depend on the size of the beets but they are ready when you can push a sharp knife into them.
Leave to cool.
For the dressing mix some good quality oil with a squeeze of lemon juice, honey, a pinch of salt and chopped dill.
When the beets have cooled rub off the skin and slice.
Crumble your goats cheese onto a bed of watercress or other leaves, arrange the beets on top and dress & serve.

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