HOW TO COOK: BEETROOT, WALNUT, AND GOAT’S CURD SALAD, WITH A SHERRY VINEGAR AND LEMON DRESSING
3 beetroots, 1 each of red, white, and golden, approx. 500g (1lb 2oz) in bodyweight, nicely washed salt and freshly ground black pepper 40g (11/4 oz) combined salad leaves, this kind of as chervil, rocket, and watercress 1 medium fennel bulb, trimmed 50g (13/4 oz) walnut halves 200g (7oz) tender goat’s curd cheese For the …