Beetroot, Pickled Turnip and Goat's Curd Salad Recipe

Ingredients

• 4 beetroots
• 4 tbsp of salad leaves, or nasturtium leaves
• 1 handful of chopped hazelnuts, toasted
• 300g of goat's yoghurt
• 100ml of white wine vinegar
• 1 pinch of salt
• 1 turnip, peeled and thinly sliced
• 50g of salt
• 2 tbsp of apple balsamic vinegar
• 4 tbsp of olive oil
• salt
• freshly ground black pepper
• 100g of watercress
• lemon juice
• olive oil