1. Make sure you've washed the beetroot before peeling
  2. Mix 200g of soft goat cheese with 50ml of milk until it's the same thickness as double cream
  3. Slice the beetroot, turnip and apple before mixing together
  4. Add some rapeseed oil and apple cider vinegar
  5. Mix with your hands
  6. Place the cheese on a plate before adding your vegetables on top
  7. Sprinkle with fresh mint
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