Fresh Beetroot and Goat’s Cheese Salad
3-4 medium beets with the greens
1 T red wine vinegar
2T extra virgin olive oil
1 clove garlic, crushed
1 T drained capers, coarsely chopped
3 1/2 oz goat’s cheese
1Trim 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.
2 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.
3 Drain and cool the beetroots, then peel the skins off and cut the bulbs into thin wedges.
4 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.
5 To serve, divide the beetroot and leaves among serving plates. Crumble the goat’s cheese over the top and drizzle with the dressing.