Finely chop the remaining beetroot and leave to drain in a colander. Heat the oil and half the butter in a large casserole dish or saucepan ... over the goats’ cheese and a sprinkle of Parmesan ...

The taste of the New Year's Eve beetroot salad lingers in my memory. I had initially planned to make a classic version with fresh figs, but the store shelves were disappointingly empty at the end of ...

On a large platter, scatter the rocket and evenly spread out the beetroot slices over the top. In a small bowl, mix together the whipped goat's cheese ingredients and transfer to a piping bag.

In the oven, add the pasta and beet goat cheese sauce to a baking dish, cover with aluminum foil and bake for 15-20 minutes ...

Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra. Whisk the oil, mustard, vinegar and ...

To assemble the salad, arrange the beets, herb leaves and pear slices in a serving bowl and drizzle with extra virgin olive oil. Garnish with toasted walnuts, and crumbled goat’s cheese.

Easy winter salads can be just as tasty and comforting as summer ones, especially when created by top London chefs.