- 1 or 2 baby beetroots, but any beetroot (1/2 of a fully grown per person) will do
- 2 cups of mixed lettuce leaves
- 1 orange
- 60 g fresh goat’s curd
- 1 tbsp sunflower seeds
Thoroughly wash the beetroots wrap in aluminum foil and bake in a 180°C oven for 30 to 45 minutes, until soft. Let beetroots cool down and peel, cut into bite size pieces. Peel oranges and remove pips. Cut into bite size pieces.
Wash and dry lettuce leaves and arrange on a plate. Place beetroot and orange pieces on top of the leaves. Break goats curd into pieces and add to the salad.
Lightly roast the sunflower seeds until fragrant, scatter over the salad.
Make the dressing by mixing a 3 tbsp neutral oil (canola, grape-seed, sunflower) with 1 tbsp nut oil (hazelnut, walnut, macadamia …). Add 1.5 tbsp fruity vinegar (apple cider, cherry …) and season with salt and pepper.
Drizzle salad with the dressing and enjoy.