2 blood oranges
1 medium or 2 small beetroot
Half a pack of creamy goats cheese (around 75g)
Handful of rocket or watercress
Sea salt and black pepper
Squeeze of honey
1tsp Dijon mustard
1 sprig of thyme, leaves picked
Handful of walnut pieces
Preheat your oven to 180°c (160°c fan) gas 4. Scrub the beetroot (halve if particularly large) sprinkle with sea salt, drizzle with olive oil and wrap individually in some foil and pop in the oven for around an hour or until just tender.
Remove and leave to cool a little.
Segment the blood oranges over a bowl to catch any juice then arrange on a plate with some rocket or watercress. Slice the roasted beetroot into wedges and add to the plate.
Slice the goats cheese into rounds and add to the rest of the salad along with the walnut pieces. In the bowl with the leftover orange juice add the honey, mustard, thyme leaves and some olive oil along with a twist of black pepper. Stir and taste. Add more honey or mustard to your liking. Pour the dressing over the salad. Serve immediately with some crusty bread. Enjoy!
Serves 2 as a side or 1 as a main.