Beetroot salad three ways

Dressing

1 Tbsp	Horseradish (Main)
2 Tbsp	Olive oil
1 Tbsp	Sherry vinegar
1 Tbsp	Honey, plus extra for drizzling

Salad

800 g	Beetroot, different colours if possible (Main)
1 Tbsp	Olive oil
80 g	Rocket (Main)
½ cup	Macadamia nuts, honey roasted
100 g	Soft goat's cheese

Directions

1. Preheat oven to 180C. Peel the beetroot.
2. To make the dressing, combine the horseradish, oil, vinegar and honey.
3. Cut three-quarters of the beetroot into thin sticks or grate. Place into a large bowl and pour over the dressing, marinating while you prepare the rest. Season with salt and pepper.
4. Boil another beet in salted water until tender, cool then cut into wedges.
5. Slice the remainder thinly for roasting. Rub with olive oil, salt and pepper then place on to a baking tray in the oven for 20 minutes or until crisp.
6. Spread half the rocket on to a serving platter. Add the beetroot sticks and wedges, finishing with the chips.
7. Top with remaining rocket, nuts and goat's cheese. Drizzle with extra honey.

See more of Angela's recipes for Summer

• Fresh corn and potato salad
• Strawberry and pomegranate loaf