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Roast beetroot, bacon, red onion and goat's cheese with balsamic vinaigrette
( SERVES 4 )

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4 Tbsp	Olive oil
2 Tbsp	Balsamic vinegar
1 pinch	Salt and freshly ground black pepper

Wash the beetroot, remove the stalks but do not peel.
Place the beetroot in a pot and cover with cold, salted water. Bring to the boil and simmer until tender. Leave to cool.
When cold, peel the skins off the beetroot. It is a good idea to use gloves for this process.
Cut the bacon into 2 centimetre pieces and fry until crisp in a frying pan.
When ready to serve, cut the onion in rings and place in a bowl. Add the beetroot and bacon and crumble the cheese on top.
Whisk all the vinaigrette ingredients together and toss gently through the salad before serving.