Mixed beetroots and asparagus with goats' cheese



  • 250g/9oz raw beetroot, preferably mixed varieties and colours, such as white, golden and red
  • 250g/9oz asparagus
  • handful silver sorrel leaves, or green sorrel leaves if unavailable
  • 150-200g/5½-7oz goats' cheese, broken into small nuggets, preferably from Woolsery
  • 2-3 pickled walnuts, chopped into small cubes
  • salt and freshly ground black pepper

For the dressing