• 200g/7oz baby beetroot

  • 3 tbsp olive oil

  • salt and freshly ground black pepper

  • 230g/8oz carrots, cut into 3cm chunks

  • 2 garlic cloves

  • 2 tbsp sherry vinegar

  • 6 tbsp extra virgin olive oil

  • 225g/8oz young goats' cheese

  • a few sprigs fresh thyme

  • 200g/7oz salad leaves


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Place the beetroot onto a roasting tray and toss with the olive oil, salt and pepper.

  • 3.

    Place into the oven and roast for 30 minutes.

  • 4.

    Add the carrots and garlic and toss to coat with the oil before returning to the oven for a further 15 minutes until tender.

  • 5.

    Remove beetroot from the tray and allow to cool slightly before squeezing the beetroot out of their skins.

  • 6.

    Place in a bowl along with the roasted carrots.

  • 7.

    Meanwhile to make the dressing, add the sherry vinegar to the pan to deglaze.

  • 8.

    Pass through a fine sieve into a bowl, then whisk in the olive oil. Season with salt and pepper.

  • 9.

    Add the goats' cheese, salad leaves and leaves from the thyme sprigs to the beetroot and carrots.

  • 10.

    Add the warm dressing to the salad and toss to combine. Serve immediately.

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