1 Preheat the oven to 200°C/gas 6. Trim the tops and roots from the beetroot, chop the trimmings and put into a saucepan. Cut off and roughly chop a quarter of 1 beetroot; add to the pan. Loosely wrap all the rest of the beetroot in foil, sprinkle with a little salt and bake until tender , about 1–1½ hours. Unwrap and leave to cool.
2 In a small bowl, mix the goat’s cheese with the milk, using a fork to loosen it slightly. Cover and refrigerate.
3 For the walnut dressing, toast the walnuts in a dry frying pan over a medium heat until they are a light golden brown and give off a nutty aroma. Tip into a bowl and add the herbs, garlic, wine vinegar and olive oil. Stir to combine and season with salt to taste.
4 Peel the cooled beetroot and set aside; add the skins to the other trimmings.
5 To make the glaze, pour 200–300ml water over the beetroot trimmings — just enough to cover them. Bring to the boil and simmer for 10 minutes or until the water is deep red in colour. Strain, discarding the trimmings, and return to the pan. Whisk in the honey, wine vinegar, olive oil and some salt. Simmer until reduced and thickened to a syrupy glaze, about 6–8 minutes.
6 Meanwhile, cut the beetroot into wedges. Toss into the pan and gently move them around with a spoon to coat with the glaze and heat through, about 3–5 minutes.
7 Place a ring of beetroot wedges on each plate and drizzle with the glaze. Dollop the goat’s cheese in between and spoon on the dressing. Arrange the salad leaves decoratively and sprinkle with a few drops of olive oil and a little sea salt.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 289 (91%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 0mg||0 %|
|Sodium 85.8mg||3 %|
|Potassium 321.9mg||8 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 3.6g|
|Protein 4.8g||7 %|
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Calories per serving: 319
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