Beetroot and Goats Cheese Starter Salad rolled in chopped Pistachio Nuts with a Citrus Dressing, served with Melba Toast.
Slice and arrange cooked beetroot on a plate. Roll goat’s cheese into balls and coat with chopped nuts.
Lemon Juice Orange Juice Wholegrain Mustard White Wine Vinegar Olive Oil Fresh Thyme A little sugar
Mix to taste, strain, and pour over the beetroot. Decorate with micro herbs or rocket salad. Serve with melba toast.
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