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Green Farm Beetroot and goats cheese salad


1 large beetroot

Rocket leaves

Soft Goats cheese

1 tbsp of mixed seeds

Bunch of fresh mint leaves


1tbsp wholegrain mustard

1 garlic clove, peeled and crushed

1tsp honey

1/2 lemon, juiced

50ml extra-virgin olive oil

10ml cider vinegar with the mother


Scrub the beetroot with a vegetable brush and remove the stalks approximately 1cm from the beetroot. Boil whole in a medium saucepan for 45 minutes to 1 hour (test with a knife to check they are cooked through).

Meanwhile, make the dressing. Put all the dressing ingredients into a jar and shake strongly. You can much much bigger batches and keep the jar in the fridge for several days

Toast the mixed seeds over a pain until they are nicely roasted.

Drain the cooked beetroot, then peel (this should come off easily) and chop into large chunks; mix in the rocket.

Pour the dressing over the warm beetroot and toss with two spoons.

Spoon the soft goat’s cheese over the beetroot

Tear the mint into smaller pieces and scatter it over the beetroot with the toasted seeds. Add a grinding of black pepper to finish.

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1 Comment

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