Fresh Beetroot and Goat’s Cheese Salad

Trim the leaves from the beetroot. Scrub the bulbs and wash the leaves well. Simmer the whole bulbs in a large saucepan of boiling water, covered, for 30 minutes, or until tender when pierced with a knife.

Meanwhile, bring a saucepan of water to a boil. Add the beetroot leaves to the pan and cook for 3-5 minutes, or until leaves and stems are tender. Drain, plunge into a bowl of cold water, then drain again well.

Drain and cool the beetroots, then peel the skins off and cut the bulbs into thin wedges.

To make the dressing, put the red wine vinegar, oil, garlic, capers, 1/2 t salt and 1/2 t pepper in a screw top jar and shake.

To serve, divide the beetroot and leaves among serving plates. Crumble the goat’s cheese over the top and drizzle with the dressing.