Beetroot and Goat’s cheese rolled in chopped Pistachio Nuts with a Citrus Dressing, served with Melba Toast.
Slice and arrange cooked beetroot on a plate.
Roll goat’s cheese into balls and coat with chopped nuts.
White Wine Vinegar
A little sugar
Mix to taste, strain and pour over the beetroot.
Decorate with micro herbs or rocket.
Serve with melba toast.
Prepared, tried and tested by: Priscilla Huxford