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Beetroot Salad with Goat's Cheese and Walnuts
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A soft English, Irish or Welsh goat's cheese lends itself perfectly to a refreshing starter or main course salad. The salad leaves can be purchased in a bag for convenience, but if you do have some good leaves in the garden, such as dandelions, use them too. I like to team these with some young beetroots – they make a great salad and are a good excuse to use the extra virgin rapeseed oil from Suffolk that I love.
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This recipe was first published in March 2007.
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