Shaved beetroot and grilled goats cheese salad

(serves 4, as a side)

Adapted from Donna Hay's Fresh and Light

Our first time at a new-ish local produce and assorted goods market on Saturdays at Lizard Log, Western Sydney Parklands and we came home with a box full of organic goodies! Very excited to see so many fresh greens, straight from the farm! There were quite a few items that I hadn't seen before including these beetroot variations (Di choggia with the white and pink rounds and the golden beetroot). I have also never tried beet leaves until this recipe either - they taste surprisingly ok with just a gentle bite to it, a nice mix with the rest of the salad leaves.

Beetroot variations and beet leaves

Prep time: 15 min
Cooking time: 10 min

Ingredients
400 g beetroot (mixed types if you can!)
1 carrot
80 g beet leaves or mixed in with mixed salad leaves
200 g goats cheese

Dressing
4 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper

Method
1. Preheat the grill to medium. Slice the goats cheese into thick slices, place on a tray lined with baking paper and drizzle with olive oil. Grill for 8 to 10 minutes or until slightly brown on the outside.
2. Peel the beetroot and carrot and use either a mandolin slicer or the food processor to shave the beetroot and carrot into thin slices.

3. Wash the beet and salad leaves and dry.
4. Prepare the dressing by combining the olive oil, white wine vinegar, mustard, honey and season to taste with salt and pepper.
5. Dress the salad leaves and the beetroot with the dressing, plate it up and then place the grilled goats cheese on top.