250g fresh beetroots, uncooked

200g soft goat’s cheese

24 shelled cobnuts, chopped

Salad leaves

Chopped chives

For the dressing:

Salt and pepper

1 tsp honey

1 tbsp red wine vinegar

½ tbsp balsamic vinegar

5 tbsps cobnut oil


1. Preheat oven to 130C/Fan 110C/Gas ½

2. Take the tops off the beetroots, wash them and wrap individually in foil. Roast in the oven for 2 hours

3. When they are cooked but still warm, skin the beetroots and slice, quarter or halve depending on their size

4. To make the dressing, put all the ingredients in a screw top jar and shake well then toss the beetroot in the dressing

5. To make the salad, mix the dressed beetroot with the salad leaves, crumble over the goat’s cheese and top with the chopped cobnuts and chopped chives.