Ingredients:

• Whole Beetroot
• Lambs Lettuce
• Red Chard
• Mozzarella Roughly torn
• Fresh Thyme
• Garlic Roughly Chopped
• Olive Oil
• Salt and Pepper
• Clear Honey
• Dijon Mustard
• Sherry Vinegar

Method:

1. Take your whole beetroot and before wrapping it into the foil, cover with fresh thyme and garlic and a drizzle of olive oil, Cover the beetroot with the foil and put in the oven for 50 mins. (180 degrees)
2. Meanwhile prepare your dressing
3. In a bowl add washed Lambs lettuce and Red Chard
4. In a separate bowl add, Olive oil, salt pepper, Clear honey, Dijon mustard, and sherry vinegar and whisk together
5. Once beetroot is done cut in chunks and add to salad
6. Add your dressing
7. Finally add your mozzarella and add roasted pine nuts to serve
8. Enjoy your salad 🙂