Name: Roasted Beetroot Salad with Orange & Goat's Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 310 g / 11 oz beetroots (, scrubbed and halved); 1 tbs olive oil; A pinch each of sea salt and cracked black pepper; 1 large orange (, peeled and cut into segments); 100 g / 4 oz yellow cherry tomatoes (, cut in half); 2 red spring onions (, the bulb and the light green part, thinly sliced); 60 g / 2 oz of lamb's lettuce; 40 g / 1.5 oz / 1/3 of a cup of walnuts (, roughly chopped); 80 g / 3oz / 1/2 a cup of hard goat's cheese; Mint leaves to garnish; FOR THE DRESSING; 60 ml / 2 fl oz / 1/4 cup of freshly squeezed orange juice; 50 ml / 1/5 cup of extra virgin olive oil; 2 tbs mint leaves (, finely chopped); 1/2 tsp runny honey; 1 tsp dijon mustard; 1 tsp apple cider vinegar; A small pinch of sea salt and freshly cracked black pepper