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This salad is a great combination of contrasting flavours and textures. I love to use baby beetroot if they’re available, but if not, just cut normal-size ones down through their stalks into quarters.

SERVES 4–6

450g (1lb) raw baby beetroot, preferably no bigger than plums

olive oil, for brushing

120g bag of mixed salad leaves, including some frisée and baby lettuce leaves

a few sprigs of fresh dill or lovage, if available

200g (7oz) soft goat’s cheese

freshly black pepper

balsamic dressing

Preheat the oven to 190°C (375°F), gas mark 5.

If the beetroot still has leaves attached, cut these off about 5cm (2in) from the root. Put the beetroot in a roasting tin, brush with oil and roast in the oven for 30–45 minutes or until tender when pierced with the point of a sharp knife.

Divide the beetroot between individual plates, along with the salad leaves, dill or lovage and the goat’s cheese. Coarsely grind a little black pepper over the goat’s cheese if you wish. Drizzle some balsamic dressing over the salad leaves and serve.