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This has become a fairly common combination- beets and goat cheese, but rightly so, when you try it you realise that it makes perfect sense. The flavors and textures go just right. In this salad avocado also makes a great addition, if you’re in a cool country at the moment, keep your beets warm, otherwise refrigerate them for refreshment.

• 1 bunch beetroot
• 250g (8.8oz) spinach
• 1 avocado
• 75 g (3 oz) goats cheese, crumbled
• 1 Tbs walnut oil or extra virgin olive if you don’t have walnut
• freshly ground black pepper
• 1 small red onion, minced
• 1 tsp olive oil
• splash red wine vinegar
• salt

Wash beetroot and cut off the leaves. Throw out any bruised or yellow leaves and soak remaining leaves in a basin of cold water with the spinach. Steam the beetroot until they can be pierced easily with a skewer, then gently rub off the skins with your fingers. (Our clever friend Sar uses dishwashing gloves for this messy task).

Slice the beetroot thickly and put into a bowl. While the beetroot is still warm, sprinkle half the walnut oil over top and add a little pepper.

Sauté the onion in olive oil in a small pan for 2 minutes and place over the beetroot. Shake over red wine vinegar and taste for salt and sharpness.

Gently dry the salad leaves and arrange on a flat platter. Peel and slice avocado and arrange amongst greens. Combine beetroot gently and quickly tumble over leaves with all the juices. Finally sprinkle with large crumbs of goats cheese and serve.

This salad is wonderful alone, but makes a perfect side for lamb also.

Recipe adapted from The Cook’s Companion by Stephanie Alexander

Song for this recipe: ‘Beat Street ‘- Grandmaster Flash