Beetroot, New Potato And Goats Cheese Salad

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1. 1

   1 Preheat the oven to 200C/Fan 180C/Gas Mark 6. Use a potato peeler to
   peel the skins from the beetroot, top and tail them with a small knife
   then cut each into quarters.
   
   2 Place in a small roasting tray add the olive oil, cumin seeds, salt
   and pepper and 60ml/4tbsp water. Cover the tray with foil then roast
   for 40-45mins or until the beetroot are tender.
   
   3 Whilst the beetroot cook, boil the potatoes in salted water for
   10mins or until tender. Drain and leave to cool. Mix all the dressing
   ingredients in a small bowl and season to taste.
   
   4 Mix the potatoes and beetroot together in the roasting tin, add the
   dressing and stir well. Transfer the beetroot and potatoes to a serving
   bowl, add the leaves and goats cheese and toss to mix. Serve straight
   away.