Salad of Roasted Beetroot, Crostini of Ashed Goat’s Cheese

1.

Pre-heat the oven the 160’C

2.

Drizzle your beetroot with a little olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in aluminum foil, place on a baking tray and roast for 30 to 40 minutes, until soft

3.

Allow the beetroots to cool slightly before peeling them – the skin should just come off when you rub them, and you might want to wear gloves

4.

To make the dressing: whisk together the vinegar, olive oil, maple syrup, Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary

5.

Cut your baby beetroots in half, or large beetroots in to wedges

6.

In a bowl, combine the mixed salad leaves, fennel, walnuts and dressing, then arrange on 2 plates

7.

Spread the croutons generously with the goat’s cheese and arrange 3 on each plate, along with the salad