- Sea salt
- Beetroot Juice
- Good-quality balsamic vinegar
- Extra virgin olive oil
- a few chives, cut into 5cm pieces
- Chervil leaves
- Yellow frisée lettuce
- Lamb’s lettuce
- Goats’ cheese log
- Freshly ground black pepper
Heirloom beetroot comes in fantastic colours – from ruby red to vibrant yellow – and its earthy, nutty flavour goes really well with the freshness of the chervil. Try not to overcook the beetroot though, as it will break when you cut it into thin slices. It should be soft but with a slight crunch. You could scatter some small crispy lardons over the top instead of the goats’ cheese, if you like, and serve with some crusty bread.
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