Prep time: 10 mins 

Serves: 4 

Ingredients

• 1 Bunch Beetroot + 1 Golden Beetroot (Optional) 
• 120g Goat Cheese  
• 1 Punnet mix leaves salad 
• 3 Tbsp Vincotto  

Method  

1. Wash and peel the beetroots.
2. Grate the beetroots into a bowl.
3. Arrange the mixed salad leaves on a platter and scatter the grated beetroot on top.
4. Scatter pieces of goat cheese evenly over the salad and drizzle with some of the marinated oil.
5. Drizzle with vincotto and serve cold or at room temperature. 

Chef's tips: 

• Serve the beetroot salad as a side dish with any roast dinner or grilled meats.
• Serve it as a main vegetarian dish and add candied nuts, seeds, and any other roasted vegetables of your choice.