Fri, 18 October 2024
Ingredients:
(Serves 4)
1 large Beetroot
100g hard Goat’s cheese
A handful of Walnuts
A selection of baby leaves
Apple Cider Vinegar
Extra virgin olive oil
1 tablespoon Sugar
1 tablespoon Honey
Salt
Optional: Some edible flowers to decorate
Method:
Preheat the oven to 200?C, 180? C, gas mark 5.
Wrap the beetroot in tinfoil and place in the over for 45 mins-1hour or until a knife
goes through easily. When it is ready, use a small, sharp knife to peel and dice the
beetroot. I recommend wearing gloves as it can stain your nails!
Candy the walnuts by placing them on a small, lined baking tray and sprinkling
water, the sugar and the honey over. Place in the oven, keeping a close eye on them
and turning regularly.
Fry the chorizo over a medium -high heat until slightly crisp and drain on kitchen
paper.
Tear the goats cheese into smallish chunks and make the dressing by mixing the oil
and vinegar well with a pinch of salt.Taste and season.
Place all the remaining ingredients in a largish bowl apart from the edible flowers.
Toss the salad with the dressing and serve with the edible flowers
