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 ...

Serve the roasted beet salad with crusty bread or as a side dish with grilled meats for a tasty meal. Salad Substitution ...

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 ...

Crumble the goat’s cheese over it, garnish with the spinach and serve. Melt the butter over a low heat in a large heavy-based saucepan. Add the beetroot and onion and cook for about 10 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 ...

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.

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.

5. Nuts and Seeds - Ainsley is using nuts and seeds to create all his tasty dishes in this show, and they include a dish of roasted beetroot, candied walnut and goat's cheese salad. More info ...