Ingredients

• 250g/9oz raw beetroot
• preferably mixed varieties and colours
• such as white
• golden and red
• 250g/9oz asparagus
• handful silver sorrel leaves
• or green sorrel leaves if unavailable
• 150-200g/5½-7oz goats' cheese
• broken into small nuggets
• preferably from Woolsery
• 2-3 pickled walnuts
• chopped into small cubes
• salt and freshly ground black pepper
• 1 tbsp cider vinegar
• 3 tbsp cold-pressed rapeseed oil
• salt and freshly ground black pepper

Directions

• Cook the beetroot in their skins in boiling salted water for about an hour or until tender. (If using different colours
• cook them separately.) Drain and leave to cool; then rub off the skins (you may wish to wear gloves while doing this to keep your hands from staining).
• Cut off the woody ends from the asparagus. Cook the spears in boiling salted water for 5-6 minutes or until tender. Drain and leave to cool.
• Cut the beetroots into bite-sized pieces (a mixture of slices and wedges). Cut the asparagus spears in half.
• Make the dressing by whisking the cider vinegar and rapeseed oil with salt and freshly ground black pepper to taste.
• To serve
• carefully arrange the beetroot and asparagus on plates with the sorrel leaves
• then scatter the goats' cheese and pickled walnuts over the top. Drizzle over the dressing just before serving.