Goat's Cheese, Walnut and Beetroot Salad

1 Pkt Goats cheese Feta
100g Walnuts
1 medium Beetroot (peeled and diced)
Telegraph Hill Roast Garlic Infused Extra Virgin Olive Oil
½ Red Onion Sliced
1 radish Sliced
salt and Pepper to season
Mesclun salad
Telegraph Hill Raspberry and Red wine vinaigrette

 Roast the diced beetroot with some Telegraph Hill garlic infused oil, salt and pepper.

Toss together a mesclun salad with red onion & sliced radish. Take the beetroot out the oven and allow to cool slightly. Whilst doing this toast some walnuts in a dry pan. Finish the salad with the roasted beetroot, crumbled goat’s cheese and the toasted walnuts. Dress with Telegraph Hill Raspberry and Red wine vinaigrette.