My take on Hawksmoor’s Beetroot Salad with Goat’s Cheese

Name: My take on Hawksmoor’s Beetroot Salad with Goat’s Cheese
Total time: 60 min
Ingredients: 4-5 beetroots (combination of golden and red beetroots similar sized ideally); 1 swede (or any other root vegetables you have, see above); 2 tablespoons olive oil; salt; black pepper; 2 tablespoons heaped prepared horseradish; 1 teaspoon heaped shallot (or onion, grated on a microplane grater); 1/2 tablespoon apple cider vinegar (use white wine vinegar if you don’t stock cider vinegar); 1 teaspoon heaped Dijon mustard; 1 tablespoon extra virgin olive oil; 3/4 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 3 cups kale or other salad leaves (washed); 1/2 cup coarsely chopped toasted nuts ( walnuts, hazelnuts or almonds are best); 4 slices sourdough bread; 1 small log of goat's cheese (medium aged); honey (to drizzle)

www.loveandcook.co.uk

Roast beets and swede, then dress with horseradish and shallot for a hearty, flavorful salad perfect for weeknight dinners. Easy to make; looks beautiful on the table.

View full recipe on www.loveandcook.co.uk

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Oven
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Aluminum foil
Parchment paper
Chef's knife
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Mixing bowl
Grater
Spoon
Spatula
Tongs
Plate

Ingredients

4-5 beetroots (combination of golden and red beetroots similar sized ideally)
1 swede (or any other root vegetables you have, see above)
2 tablespoons olive oil
salt
black pepper
2 tablespoons heaped prepared horseradish
1 teaspoon heaped shallot (or onion, grated on a microplane grater)
1/2 tablespoon apple cider vinegar (use white wine vinegar if you don’t stock cider vinegar)
1 teaspoon heaped Dijon mustard
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper freshly ground
3 cups kale or other salad leaves (washed)
1/2 cup coarsely chopped toasted nuts ( walnuts, hazelnuts or almonds are best)
4 slices sourdough bread
1 small log of goat's cheese (medium aged)
honey (to drizzle)