Showcase beetroot in a tangy dressing with cheese, walnuts and rocket as a garnish – it makes a great talking point when entertaining
Prep:15 mins
Serves 4 as a starter
3 beetroot, scrubbed1 lemon, zested and juiced2 tbsp olive oil1 tbsp cider vinegar2 tsp honey1 tsp Dijon mustardlarge handful of rocket50g goat’s cheese (optional)20g walnuts, roughly chopped
STEP 1Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr.STEP 2Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper.STEP 3Arrange the beetroot slices on a platter, slightly overlapped in a spiral pattern, then pile the rocket into the middle, leaving most of the beetroot on display. Drizzle over the dressing, crumble over the goat’s cheese, if using, and scatter with the chopped walnuts and lemon zest.
