Beet Carpaccio           With     Goat cheese

Ingredients:

Beetroot

Walnut oil

Salt and pepper

Dijon mustard

Sherry vinegar

Arugula

Milk

Cream cheese

Goat cheese

Granulated sugar

Walnuts

1

Preheat the oven to 175 C / 350 F then spread the walnuts on a tray and toast in the oven for five minutes until fragrant

2

             Scatter over the sugar, shake the tray coated on all sides and return to the oven for a further five minutes or until the sugar has caramelized around the nuts.

3

              Remove from the oven, and sprinkle over the salt, making sure the nuts don't all clump together. Be careful, they'll be hot!

4

              Allow them to cool whilst you prep everything else.

5

           Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even.

6

            Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it.

7

               Make your dressing by mixing the walnut oil, dijon mustard and sherry vinegar in a jar and seasoning with salt and pepper.

8

                   Assemble your salad by spreading the beetroot carpaccio on plates in a circle, spooning some whipped goat cheese into the centre and then placing a handful of rocket leaves/arugula on top. Scatter over some of the caramelised walnuts then drizzle over some dressing. Serve and enjoy!