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.