Roast Beetroot Salad with Goats Cheese and Preserved Lemon
Roasted beetroot. Sliced and generously dressed, with yummy goats curd, preserved lemon and fresh herbs.
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Cooking tools:
- Kitchen shears
- Oven
- Baking sheet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Gloves
- Serving platter
Ingredients
- 2-3 good sized beetroots
- 2 Tbsp EV olive oil
- 1 scant Tbsp wine vinegar or lemon juice
- salt
- pepper
- 1 quarter / wedge preserved lemon, rinsed and pulp removed
- a few stems of mint and parsley
- fresh goats curd or soft goat cheese
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