Goats cheese beetroot starter

This sophisticated beetroot salad is simple to prepare, but still as special as it is delicious. Use the softest, freshest goat cheese you can find. I sometimes even use the spreadable kind.

It pairs equally well with cheese as it does fish, so whatever the dietary requirements or preferences of your guests there is something in this collection to get their taste buds going.

This simple recipe is so easy to assemble but looks fancy.

The beetroot can be left in the marinade overnight for ease of forward preparation.

Peel and cut into bite-sized chunks.

I like to team these with some young beetroots . When ready to serve, toss the lettuce in the dressing and pile onto each plate. On each plate, arrange the beetroot , orange segments, goat cheese cubes and walnuts. This cumin-roasted beetroot salad recipe adds colour and freshness to any Christmas spread.

In this goats cheese salad recipe he pairs the cheese with beetroot in his own inimitable style. Head to Tesco Real Food for lots more Christmas starters. These great-tasting, no-cook canapés are quick to assemble at the last minute, suitable for veggies and they look gorgeous.

Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs.

A light and stylish salad starter. The crunchiness of the breadcrumbs works wonders with the melting middle and the sweetness of the chutney to . The accompanying celery sorbet ingeniously cuts through the . Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with salt and pepper. Super salads, tarts, main courses and more - get creative with this soft and creamy cheese.

Place under the grill and cook for 2-minutes, or until the cheese is melted and bubbling. A scrumptious starter that works just as well in winter as it does the summer months. Enjoy this delightful beetroot roulade throughout the beetroot season which runs from July all the way through to January.

Beetroot and goats cheese salad Credit: Simon Brown.