Goat’s Cheese & Beetroot Salad
- 8 small to medium beetroot
- 2 tsp hemp seeds
- 200g chicory
- 12-16 slices of goat’s cheese
- a small punnet of mustard and cress or other salad leaves of your choice
- 2tsp poppy seeds
- 1tbs red wine vinegar
- 1tbs Dijon mustard
- 1tbs hemp seed oil
- 3tbs olive oil
- 2tbs roughly chopped parsley
- salt & pepper
Bring a deep pan of water to the boil.
Make the dressing by mixing the vinegar and mustard together and then add the oils. Stir in the parsley and add salt & pepper.
Trim the leaves from the beetroot (save them for cooking like spinach), taking care not to cut the skin. Wipe the beetroot clean or any mud or sand and then put them in the boiling water and turn it down to an energetic simmer. Test the beetroot occasionally for tenderness, either by lifting them from the water and rubbing the skin – it will peel off easily if the beetroot is ready- or by testing with a skewer. They should be done in about thirty minutes.
Drain the beets and when cool enough to handle, remove their skins. Cut each one into six wedges from stalk to root. Toss gently in some of the dressing and set aside.
Toast the hemp seeds in a non-stick pan for a minute or 2, till they smell warm and nutty. Separate the chicory leaves and toss gently with some dressing. Divide them between 4 plates, add the goat’s cheese, mustard and cress or the other salad leaves chosen and tuck in the beetroot. Scatter the poppy seeds and toasted hemp over the salad.