By this point in the year I find myself craving fresh vegetables, my body crying out for food that reminds me of the summer to come. But this year I have had to find other ways of beefing up my salads - green leaves don't offer any psychological comfort when it's cold outside.
Which is why I have taken to eating my greens mixed with roasted beetroot and crumbled goats' cheese, a substantial meal that still has a feeling of freshness, not stodge.
Roasted beetroot and goats' cheese salad
- 1 small raw beetroot
- 250g creamy goats' cheese, crumbled
- 4 blood oranges, peeled and finely sliced
- mixed salad leaves
- 75g hazelnuts, halved and toasted
- 1 tbsp white wine vinegar
- Dijon mustard to taste
- 5 tbsp extra-virgin olive oil
- ¼ tsp runny honey
- Preheat oven to 190°C.
- Trim the beetroot and coat it in olive oil, salt, and pepper before wrapping loosely in tinfoil. Roast for around 40 minutes, but until the beetroot is tender.
- To speed cooling, plunge the roasted beetroot into a bowl of iced water. Once cooled, peel and quarter.
- Whisk together the vinegar, mustard, olive oil, and honey, then season to taste. Toss the salad leaves, sliced oranges, and nuts with the dressing, before topping with the roasted beetroot and crumbled goats' cheese.
- Serve with hunks of crusty bread.