Beetroot, new potato and goats' cheese salad

Preparation time: 10 minutes
Cooking time: 50-55 minutes
Serves: 4

Ingredients

1 (145g) bag watercress rocket and spinach leaves
450g/1lb small beetroot
1 tbsp olive oil
1 tsp cumin seeds
salt and freshly ground black pepper
350g/12oz baby new potatoes, halved
2 (100g) goats cheese, crumbled
For the dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp honey

Method

Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Use a potato peeler to
peel the skins from the beetroot; top and tail them with a small knife
then cut each into quarters.

Place in a small roasting tray add the olive oil, cumin seeds, salt
and pepper and 60ml/4tbsp water. Cover the tray with foil then roast
for 40-45mins or until the beetroot are tender.

Whilst the beetroot cook, boil the potatoes in salted water for
10mins or until tender. Drain and leave to cool. Mix all the dressing
ingredients in a  small bowl and season to taste.

4 Mix the potatoes and beetroot together in the roasting tin, add the
dressing and stir well. Transfer the beetroot and potatoes to a serving
bowl, add the leaves and goats cheese and toss to mix. Serve straight
away.