200g cooked beetroot
1 teaspoon of mayonnaise
1 tablespoon of creme fraiche
Large pinch of salt and pepper
Squeeze of lemon juice
1 teaspoon of finely chopped red onion

Goat cheese mousse:

  • 400g goats cheese
  • 1 teaspoon of chopped chives
  • 70ml double cream (or more for desired consistency)
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of honey
  • Guacamole:
  • 4 mild chillies, finely chopped Bunch coriander, chopped
  • 2 tomatoes, finely chopped Salt, to taste
  • 1 onion, finely chopped 1⁄2 lime, juice only
  • 3 ripe avocados

Beetroot salad

  • 200g cooked beetroot
  • 1 teaspoon of mayonnaise
  • 1 tablespoon of creme fraiche
  • 1 teaspoon of rapeseed oil
  • Large pinch of salt and pepper
  • Squeeze of lemon juice
  • 1 teaspoon of finely chopped red onion

Method

For the mousse: blitz the cheese, double cream and the mustard in a food processor until smooth, add salt to taste and chives.

For the guacamole: In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados.

For the beetroot salad: Chop the beetroot into small cubes and combine with the other ingredients. Season to taste.