Beetroot Salad Recipe

1. 1

   Wash beetroot, try not to damage skins.

2. 2

   Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding).

3. 3

   Place beetroot into a saucepan and cover with cool water.

4. 4

   Bring to the boil, reduce heat then simmer till tender about 3/4 to 1 hour.

5. 5

   When cooked, drain and cold under cool running water then slip away the skins.

6. 6

   Slice beets and place in a shallow bowl.

7. 7

   Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny healthy pinch nutmeg.

8. 8

   Cover and refrigeratetill ready to serve.

9. 9

   Arrange lettuce onto individual plates, then add in beetroot and sliced goat's cheese.

10. 10

    Drizzle over the dressing then sprinkle with nuts.

11. 11

    Serve immediately as a first course.

* Per serving · 4 servings · Values may vary.