Whilst any of the Beatrix Goats cheeses are going to go well with this, my first choice is the Valencay with activated charcoal on the outside. Activated charcoal is good for killing bugs and parasites in your stomach and it gives a smoky sort of flavor to the very creamy inside of this cheese. It’s one of my firm favorites of the range.
Trim the leaves off the beetroot. Keep some of the better looking leaves back for your salad base.
Quarter the beetroot and place in a roasting dish.
Drizzle over the olive oil and the balsamic vinegar and toss over some salt of choice and crack over some black pepper.
Place in the oven and roast for 40 minutes or until done.
Remove the beetroot from the oven to cool.
Assembling the salad
While the beetroot is in the oven, roughly chop the French style goats cheese into squares.
On a salad platter or wooden board (it looks beautiful on a board) place a mixture of the micro greens and beetroot leaves on the board.
toss over your roasted beetroot pieces, that goats cheese and your orange slices. and then
Drizzle over the juice of one organic orange, another drizzle of olive oil.
Scatter over the sesame seeds or seeds and nuts of choice.
Serve and enjoy!
Optional – we have onion sprouts in at the moment that are silly delicious, add an onion tone and another layer of bold color to the plate – you could toss over some of those over the top or some fresh rocket.
Black sesome seeds take the salad to the next level, both visually and nutritionally.