We’ve had quite a nice burst of sun in London over the past few days, which got me thinking about salads. But seeing as we’re not quite out of the woods temperature wise yet, this is greenery with guts.
The beetroot is warm and sweet with a bit of a spicy kick, and goes really well with the tangy, creamy goats cheese. If you wanted to, you could also throw in a few crushed walnuts, but I didn’t have any to hand, so I didn’t.
Ingredients (serves 2)
1 tablespoon honey
1 teaspoon chilli flakes
1 teaspoon fresh thyme, chopped
1 teaspoon, fresh oregano, chopped
Salt and pepper