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Beetroot salad with grilled goat's cheese

For a nourishing lunch, this vibrant salad from Donna Hay is full of energising ingredients to help you avoid an afternoon lull

by Psychologies

SERVES 4

Ingredients:

4 large beetroots, peeled and trimmed

1 carrot, peeled and trimmed

100g baby or small beetroot leaves

300g firm goat’s cheese, cut into 8 rounds

Vegetable oil, for brushing

For the horseradish dressing:

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 teaspoon freshly grated horseradish

Sea salt and cracked black pepper

Method:

1. To make the horseradish dressing, place the white wine vinegar, olive oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside.

2. Thinly slice the beetroot and carrot, and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates.

3. Brush the goat’s cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill for 8-10 minutes or until golden. Serve the goat’s cheese with the salad.

Fresh And Light by Donna Hay is published by Hardie Grant, and costs £18.99

Photograph: William Meppem