Beetroot Salad Recipe with Goat's Cheese | olivemagazine

Ingredients

• 6 medium (mixed colours if possible) beetroots peeled and very thinly sliced
• 2 oranges peeled and segmented
• 1 red grapefruit peeled and segmented
• 4 tbsp cider vinegar
• 2 tbsp caster sugar
• 250g pouch ready-cooked red quinoa
• for drizzling olive oil
• 2 Little Gems shredded
• 100g brussels sprouts finely shredded
• 50g cashew nuts roughly chopped
• 50g mixed seeds
• 1 tbsp soy sauce
• 2 tbsp runny honey
• a small bunch dill leaves picked
• 200g goat’s cheese thinly sliced
• 1 orange juiced
• ½ grapefruit juiced
• 1 tbsp wholegrain mustard
• 1 tbsp runny honey
• 100ml extra-virgin olive oil