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500g fresh beetroot, trimmed and washed

120g baby spinach leaves

180g either soft, crumbled, or, hard goat’s cheese sliced


1 cup freshly squeezed orange juice

1/3 cup apple cider vinegar

1 tbs wholegrain mustard

2 tbs olive oil


Place the beetroot in a saucepan of boiling water and simmer for 20-25 minutes or until tender. Drain and allow to cool slightly. Slip off the skins, rinse and slice lengthways.

To make the dressing, place the orange juice, vinegar and mustard in a large frying pan and simmer for 5 minutes. Add the beetroot slices and simmer for 2 minutes.

To serve, place a pile of spinach leaves on each plate. Top with the beetroot and goat’s cheese.

Whisk the oil into the other dressing ingredients and drizzle over the salad, serve.