BEETROOT, GOATS CHEESE, ORANGE AND WALNUT SALAD

SERVES 4

INGREDIENTS

Medium beetroot x 4

Oranges peeled and cut x 1

Walnuts lightly roasted x 1/4 cup

Goats cheese x 3 oz

Arugula x 1 handful

2 tbsp. red wine vinegar

1 tbsp. maple syrup

6 tbsp. E.V.O

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METHOD

Boil and peel beetroot and dress with red wine vinegar, maple syrup and olive oil while still warm. Toss remaining ingredients together with the beetroot, season to taste and serve.

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Match with a glass of Kono Sauvignon Blanc