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Beetroot and Goat’s cheese Starter Salad

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Beetroot and Goat’s cheese 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.
Citrus Dressing:
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.
Serve with melba toast.

Prepared, tried, and tested by Priscilla Huxford

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