Ingredients

• 2 bunches beetroot or
• 850g baby beets, halved
• 150g picked watercress sprigs
• 250g goat’s cheese, crumbled
• 100g toasted almonds, roughly chopped

Dressing:

• 2 tbs white wine vinegar
• 1 tbs maple syrup
• 1/4 cup (60ml) extra virgin olive oil
• 1 tsp Dijon mustard

Method

1. If using fresh beetroot, remove the leaves, leaving some stalk, and cook in boiling salted water for 25 minutes or until tender.
2. Drain and refresh, then peel and halve.
3. Whisk all the dressing ingredients in a bowl and season with salt and pepper.
4. Lay the beetroot and watercress on a platter. Scatter over the goat’s cheese.
5. Drizzle with the dressing and scatter with chopped almonds.