Salade de betteraves, fromage de chèvre

Red beetroot (beets) are the sweetest, but the different heritage varieties look attractive on the plate because of their colours, which is why I’ve gone for a mixture here. Choose your goat’s cheese according to preference; I would go for a fairly hard log, such as a Sainte Maure de Touraine, as it’s a good match for the sweet beetroot (beets) – look for the rye straw running through the centre, which proves it’s the genuine cheese from the Touraine region.