Beetroot salad Mint, Oregano, Toasted Coriander Seeds and Goat’s Cheese Dressing,

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One of my dad’s patients gave him a bag of home-grown beetroots recently and this is the last of them. My mum had cooked them up a few days previously, and I used them to make a starter to supplement a green risotto. The coriander seeds add little bursts of aromatic citrus flavour and the goat’s cheese saltiness is classically lovely against sweet beets.

Ingredients:

Some small, cooked, peeled beetroots

a small piece of soft goat’s cheese

½ tablespoon natural yogurt

½ tablespoon creme fraiche

1 teaspoon coriander seeds – lightly toasted in a dry pan

sliced fresh mint leaves

whole oregano leaves

olive oil

How to make:

Beat the goat’s cheese with the yogurt and creme fraiche, and a spoon of olive oil and season with salt and a touch of pepper.

Cut up the beetroots into sizes you would wish to eat and arrange in a bowl. Drizzle over dressing, sprinkle over the coriander seeds and the herbs, and lastly, drizzle over olive oil and a pinch of salt.

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