Beetroot, Fennel and Goat Cheese Salad

The trick with raw beetroot is to slice or grate it finely so it doesn’t taste too earthy.

Prep time:10 mins 


Serves: 6 as a starter

Ingredients

• 2 medium beetroot, peeled
• 1 fennel bulb, trimmed
• ¼ cup walnuts
• 100g goat cheese
• 2 tbsp boutique extra virgin olive oil
• 6 tbsp balsamic glaze

Method

1. Shave beetroot and fennel into the thinnest possible slices 
using a mandolin or vegetable peeler.
2. Divide between 6 serving plates. Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
3. Season to taste with salt and ground black pepper and serve immediately.