1 large beetroot
Soft Goats cheese
1 tbsp of mixed seeds
Bunch of fresh mint leaves
1tbsp wholegrain mustard
1 garlic clove, peeled and crushed
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.