10 oz/300 gm cooked beetroot - fresh or vacuum packed, not from a jar
8 oz/200 gm log of firm goat's cheese, eg Capricorn or Sainte-Maure de Touraine
4 handfuls small-leaf salad, containing rocket and herbs
FOR THE DRESSING
1 garlic clove, crushed
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp clear honey
4 tbsp walnut oil
1 Thinly slice the beetroot, either with a very sharp knife or on a mandolin if you have one.
2 Arrange overlapping slices over 4 dinner plates.
3 Put all the dressing ingredients into a jar, replace the lid, then shake well to mix.
4 Drizzle a little dressing over the beetroot.
5 Slice the goat's cheese into 12 slices and put 3 slices on top of each serving of beetroot.
6 Toss the salad leaves in a little dressing, then place a small pile of leaves on top of each serving of cheese.
7 Drizzle with the remaining dressing.
[From BBC Good Food magazine - May 2007]