Beetroot, Goats Cheese & Mint Salad

• 62.6g Beetroot
• 16.25g Goats Cheese
• 2.5g Peppermint

Method

1. Boil beetroots in a pot on the stove ensuring the water is covering them for 30 - 60 minutes, depending on size. 
2. Then remove, pour cold water on them and remove skin by rubbing with your fingers. 
3. Cut into squares. When cooled, but still slightly warm, crumble the goat's cheese over and refrigerate for 30 minutes.
4. Add chopped mint and return to fridge until  you are ready to serve. 
5. Serve as a side salad.