Goats cheese and beetroot salad

Goats cheese (I used Chidwickbury from Neals Yard Dairy)
Winter salad leaves
Pine nuts
Olive oil
Balsamic vinegar

Bake the beetroot in a hot oven for 15 minutes or until the skin is crisp and the inside soft. Leave to cool a little and then remove the skin from the beetroot. A tip here is to remove the skin by hand whilst wearing rubber gloves – this way you won’t stain your fingers. Lightly brown the pine nuts in a non-stick frying pan.
Cut the cheese into pieces and scatter over the salad leaves, do the same to the beetroot and scatter over the pine nuts.
Dress generously with olive oil and balsamic vinegar.