‎Beetroot and Goats Cheese Starter Salad rolled in chopped Pistachio Nuts with a Citrus Dressing, served with Melba Toast.

Method:

Slice and arrange cooked beetroot on a plate.
Roll goat’s cheese into balls and coat with chopped nuts.

Citrus Dressing:

Lemon Juice
Orange Juice
Wholegrain Mustard
White Wine Vinegar
Olive Oil
Fresh Thyme
A little sugar

Method

Mix to taste, strain, and pour over the beetroot.
Decorate with micro herbs or rocket salad.
Serve with melba toast.

Prepared, tried, and tested by Priscilla Huxford