for 4 person

beetroot

450 g	beetroots, raw
4 tbsp	olive oil
1 tsp	honey
½ tsp	cinnamon
	salt and pepper to taste

Salad

250 g	buckwheat
4 dl	water, boiling
1	blood orange or blond oranges
½ bunch	dill, finely chopped
½ bunch	parsley, finely chopped

Sauce & garnish

4 tbsp	olive oil
3 tbsp	sherry vinegar
	salt and pepper to taste
100 g	goats' cheese, cut into chunks
1 handful	leaf salad
1 handful	purslane

How it's done

beetroot

Peel the beetroot, cut into slices approx. 1 cm thick. Combine the oil and honey, mix with the beetroot, season. Place the beetroot in an ovenproof dish or on a baking tray.

Bake:

Salad

Bring the buckwheat and water to the boil, cover and leave to absorb for approx. 15 mins., drain. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh, cut into slices and quarter. Mix the buckwheat, orange, herbs and beetroot in a bowl.

Sauce & garnish

To make the dressing, combine the oil and vinegar, season, drizzle over the salad and toss.

Plate up the salad, garnish with cheese, salad leaves and purslane.

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