Ingredients
Baby Salad Greens – or rocket – washed and dried well
3 x medium beetroot – cooked & peeled
1 Large piece of medium soft goats cheese to taste – crumbled or cut into small cubes
Fresh Dill – finely chopped
Semi crushed hazelnuts
2 tbsp Extra virgin Olive Oil plus a drizzle
1 tbsp Runny Honey
Salt & Pepper
Method
Toss the salad leaves in a bowl with some seasoning and a drizzle of olive oil, then layer onto platter
Slice the beetroot into rings and layer on top
Crumble or sprinkle the goats cheese over the beetroot ensure it is evenly spread out
Sprinkle the dill over the top
Mix together 1 tablespoon of honey and 2 tablespoons of Extra virgin olive oil until blended together and drizzle over the salad
