Serves 4
500g baby beetroot
3 tbsp organic olive oil
1 bunch baby carrots
300g rocket
150g marinated goat’s cheese
50g smoked almonds
6 fresh Mejool dates, pitted and sliced
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp honey
2 tsp horseradish
1 Preheat oven to 200C (400F). Put the beetroot into a roasting pan, drizzle with 1 tbsp of the olive oil. Bake for 40 minutes, add the carrots and bake for another 20 minutes or until the vegetables are soft.
2 Divide the rocket between four serving plates, scatter the beetroot, carrots, goat’s cheese, smoked almonds and dates over the top.
3 To make dressing, whisk together the remaining olive oil, vinegar, lemon juice, honey and horseradish and drizzle over the salads.