Pre heat the oven to 180 degrees C.

Make the dressing - add the lemon juice, mustard, acv, sea salt and black pepper to a small bowl, whisk together. Whisk in a tablespoon of extra virgin olive oil one at a time until it is well combined. Refrigerate until you are ready to use it.

Prepare the kale - In a large mixing bowl, add the kale, lemon juice and sea salt, massage the lemon juice and salt into the kale for about 5 minutes and leave the kale to sit for about 30 minutes, turning it occasionally. Drain off any excess liquid.

Cut the beetroot into quarters, place on a baking tray, add the olive oil, a pinch of sea salt and a little black pepper. Roast in the oven for about 15 - 20 minutes or until the beets are tender. (I use a fan assisted electric oven)

Cook the quinoa. Leave to cool a little.

When the quinoa has cooled a little add it to the kale and mix gently.

With a sharp knife remove the skin from the oranges and cut into slices.

Transfer the kale and quinoa to a serving dish, add the roasted beetroot, slices of blood orange and crumble over the goat's cheese if using. Serve with the citrus & mustard dressing.