Beetroot, goats cheese, balsamic glaze, pine nuts, Spinach leaves, salad leaves, basil oil.
I love salad. After the indulgence of Christmas this is just what I need to feel a little bit virtuous.
1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice into matchsticks.
2) Toss the salad leaves in basil oil and add the beetroot.
3) Crumble the goats cheese into the salad and add the pine nuts. It's entirely up to you whether you prefer them toasted or not. Personally in this salad I prefer them not to be toasted.