This is not so much a recipe as an assembly job. I love the earthy, autumnal flavours of this salad woken up by the zesty dressing and sweet sourness of the blackberries. I have not given quantities for this (apart from the dressing) as it is up to you how much you make of it! It is extremely simple but I feel it warrants a mention because the mix of flavours is so good. I personally could not stop eating the blackberries with great lumps of the cheese when I was supposed to be tidying up!
This is an effortless starter dish ideal for dinner parties as it looks so pretty and really stimulates the appetite!
Young, fresh goats cheese. I used Ardsallagh
A handful of walnus (if you can, use fresh)
A selection of young baby leaves
Some edible flowers to decorate,
½ an orange, juiced
1 vanilla pod (or 1 tsp vanilla paste if you have it in your storecupboard)
Extra virgin olive oil
Preheat the oven to 180˚ C
To roast the beetroot, gently wash it and trim the tops, leaving a little root
Drizzle a little oil over and wrap up in tin foil
Place in the oven for about 45mins
When it is just cool enough to handle, peel the skin off using a knife. You may wish to wear rubber gloves for this!
Chop the beetroot into bitesize pieces
Tear the goats cheese into smallish chunks
Make the dressing by mixing 3 tablespoons of oil,3 tablespoons of orange juice & vanilla seeds. Taste and season.
Place all the remaining ingredients in a largish bowl apart from the edible flowers.
Toss the salad with the dressing and serve with the edible flowers.