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Roast beetroot with goats’ cheese

Beetroot is roasted ‘en papillote’ here, which means it’s packed into a neat package of foil or parchment before being roasted in the oven. The juices are saved for the dressing, which goes beautifully with breadcrumbed French goats’ cheese.

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For the beetroot

For the beetroot dressing

For the goats’ cheese

To finish the salad

  • 1 chicory, cut into 12 through the root and placed in iced water
  • 1 tbsp finely chopped chives
  • 2 tbsp halved walnuts

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