With the clocks about to change, and the evenings lengthening, perhaps it's time to reduce the soup intake in favour of something more 'summery'.
This recipe for four is very quick, easy and Seriously Tasty.
It's very suitable for splitting into two (or more) for use as a quick mid-week starter.
We hope you enjoy it.
10 oz/300 gm cooked beetroot - fresh or vacuum packed, not from a jar
8 oz/200 gm log of firm goat's cheese, eg Capricorn or Sainte-Maure de Touraine
4 handfuls small-leaf salad, containing rocket and herbs
FOR THE DRESSING
1 garlic clove, crushed
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp clear honey
4 tbsp walnut oil
1 Thinly slice the beetroot, either with a very sharp knife or on a mandolin if you have one.
2 Arrange overlapping slices over 4 dinner plates.
3 Put all the dressing ingredients into a jar, replace the lid, then shake well to mix.
4 Drizzle a little dressing over the beetroot.
5 Slice the goat's cheese into 12 slices and put 3 slices on top of each serving of beetroot.
6 Toss the salad leaves in a little dressing, then place a small pile of leaves on top of each serving of cheese.
7 Drizzle with the remaining dressing.