10 baby beetroot
3 handfuls rocket
Goat’s cheese (I like Meredith Dairy) A beautiful rye bread, thinly sliced
1. Preheat oven to 180°C. Quarter four beets and place in an oven tray with four whole ones. Drizzle with olive oil and roast until soft but not shrunken (about 30-40 minutes). Leave to cool.
2. Slice uncooked beets very thinly (for some crunch). Toss with cooled beets and rocket and serve with sliced salmon, goat’s cheese and rye bread. Serves 12.