Warm salad of roasted shallots, beetroot & goats cheese

Salad may not be the first thing to spring to mind when the weather's a bit chilly, but this warm salad is both tasty and comforting.

What you need:

12 shallots, peeled and left whole
2 tbsp olive oil
8 beetroot, cooked
4 small goats cheese crottins
2 large handfuls mixed leaves - rocket, lambs lettuce, baby spinach, chard, watercress

For the dressing you'll need:

3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp wholegrain mustard
1/2 tsp caster sugar

What to do:

Preheat the oven to 200C / 400 F / Gas Mark 6.
Place the shallots in a roasting tin, drizzle with the olive oil and season well with sea salt and black pepper. Roast in the preheated oven for 20 minutes until softened and starting to brown.
Cut the beetroot into wedges and add to the roasting tin. Return to the oven for a further 10 - 15 minutes, until the vegetables are golden and caramelised.
Halve the goats cheeses and place cut side up under the grill. Grill for 2 minutes or until browned and bubbling.
Make the dressing by whisking all the ingredients together. Arrange the salad leaves on 4 plates and scatter over the warm roasted vegetables. Drizzle with the dressing and top with the grilled goats cheese.

UK shallots

UK shallots are amongst the finest in the world with a uniquely mild, sweet flavour. Used for centuries as an important ingredient in both western and eastern cooking to add flavour, sweetness and piquancy, shallots turn savoury recipes into something really special.