Roasted beetroot, candied walnut and goat’s cheese salad

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By

Ainsley Harriott

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Earthy beetroot works so well with salty and creamy goat’s cheese and it’s a classic flavour combination that I never tire of.

I’ve used a selection of different coloured beetroot, which looks really pretty on the plate, and cooked and raw beets for added texture, but you can stick with purple beetroot if that’s all you can get hold of. Serve with fresh crusty bread.

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