Salad with Beetroot and Goat Cheese

Serves 4

INGREDIENTS

8 cups mixed baby salad leaves, rinsed and dried

1 beetroot, thinly sliced

A pinch of dried chilli (optional)

Fresh mint leaves

Soft goat cheese 

Toasted pumpkin seeds

Walnuts, chopped 

Balsamic glaze 

Dressing: 

2 tbsp lemon juice 

5 tbsp olive oil

Salt and pepper

METHOD

Make the dressing by combining the ingredients together.

In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.

Arrange the sliced beetroot around 4 plates.

Divide the salad equally and place in the centre of each of the plates.

Sprinkle a bit of dried chilli (optional) on top of the salad.

Top the salad with crumbled goat cheese. 

Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve. 

Bon appétit! Served on my “La Bohème” dinner plates.