2mediumred spring onions the bulb and the light green part, thinly sliced
60g/ 2 oz of lamb's lettuce
40g/ 1.5 oz / ⅓ of a cup of walnutsroughly chopped
80g/ 3oz / ½ a cup of hard goat's cheese
Mint leaves to garnish
FOR THE DRESSING
60ml/ 2 fl oz / ¼ cup of freshly squeezed orange juice
50ml/ ⅕ cup of extra virgin olive oil
2tbspfinelt chopped mint leaves
1tspapple cider vinegar
¼tspfreshly ground black pepper
Heat the oven to 180 degrees C / 356 F, I use a fan assisted electric oven, please adjust according to your own oven.
Toss the beets in the olive oil, sea salt and black pepper, place on a baking tray and bake on the middle shelf for 20 to 30 minutes, depending on how large the beets are. They are done when you pierce them with a sharp knife and they feel soft.
Make the dressing, whisk the oil and orange juice together, stir in the mustard, honey, mint, salt and pepper, keep in the fridge until you are ready to use.
On a large serving plate arrange the lamb's lettuce, orange segments, tomatoes and spring onions. Top with the roasted beets, then crumble over the goat's cheese and finally add the walnuts.