Cavolo Nero warm winter salad with beetroot & goats cheese

Boil the beetroot for 20–25 minutes until tender. Cool, peel and cut into wedges. Meanwhile, boil the Cavolo Nero for 6–8 minutes and drain. Segment the orange reserving the excess juice. Whisk this juice with the oil, vinegar, honey and seasoning. Toss the Cavolo Nero, beetroot, orange segments and dressing together. Crumble the goat’s cheese on top of the salad and serve immediately.

Tip: To save time, use pickled beetroot. Serve sprinkled with toasted walnut pieces.

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