Roasted Beetroot & Apple Salad

This seasonal salad is lovely on its own or served alongside roasted chicken or grains like quinoa.

3 medium red beetroot
2 Lord Lambourne apples
A handful of walnuts, toasted
75g soft goat’s cheese or feta (optional)
2 tbsp extra-virgin olive oil
1 tbsp lemon juice (or cider vinegar)
1 tsp honey or maple syrup
Sea salt & black pepper

Preheat the oven to 200°C (180°C fan). Trim the beetroot, wrap in foil, and roast for 45–60 minutes until tender. Once cool enough to handle, peel and slice into wedges. Slice the apples thinly (skin on for colour and crunch).
Whisk together olive oil, lemon juice, honey, and a pinch of salt and pepper to make the dressing.
Arrange beetroot and apple slices on a platter. Scatter over the walnuts and crumble the goat’s cheese or feta on top, if using. Drizzle with the dressing and serve immediately.