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Beetroot, Goat’s Cheese and Mint Salad
Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes. Refrigerate, and once cool, toss with ¼ cup chopped mint. Top with goat’s cheese, and serve on witlof leaves.

Beetroot, Goat’s Cheese and Mint Salad

Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes.  Refrigerate, and once cool, toss with ¼ cup chopped mint.  Top with goat’s cheese, and serve on witlof leaves.

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