Ingredients

• 200g/7oz baby beetroot
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 230g/8oz carrots
• cut into 3cm chunks
• 2 garlic cloves
• 2 tbsp sherry vinegar
• 6 tbsp extra virgin olive oil
• 225g/8oz young goats' cheese
• a few sprigs fresh thyme
• 200g/7oz salad leaves

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the beetroot onto a roasting tray and toss with the olive oil
• salt and pepper.
• Place into the oven and roast for 30 minutes.
• Add the carrots and garlic and toss to coat with the oil before returning to the oven for a further 15 minutes until tender.
• Remove beetroot from the tray and allow to cool slightly before squeezing the beetroot out of their skins.
• Place in a bowl along with the roasted carrots.
• Meanwhile to make the dressing
• add the sherry vinegar to the pan to deglaze.
• Pass through a fine sieve into a bowl
• then whisk in the olive oil.
• Season with salt and pepper.
• Add the goats' cheese
• salad leaves and leaves from the thyme sprigs to the beetroot and carrots.
• Add the warm dressing to the salad and toss to combine.
• Serve immediately.