Ingredients

1 bn Beetroot
1 x Heaped tsp. sugar
3 tsp Vinegar, (Balsamic or possibly brown malt vinegar) Salt and freshly milled black pepper to taste Tiny healthy pinch nutmeg Lamb's lettuce or possibly baby lettuce leaves, washed Lemon & Mustard Dressing, (see separate recipe)
100 gm Goat's cheese
1/4 c. Pecans or possibly walnuts, minced

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Beetroot Salad

Servings: 1

Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cool water. Bring to the boil, reduce heat then simmer till tender about 3/4 to 1 hour. When cooked, drain and cold under cool running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny healthy pinch nutmeg.
Cover and refrigeratetill ready to serve.
Arrange lettuce onto individual plates, then add in beetroot and sliced goat's cheese. Drizzle over the dressing then sprinkle with nuts.
Serve immediately as a first course.
Serves 6.