Roast the Beetroot

Preheat your oven to 180°C (356°F).

Peel and cut the beetroots into small half-moon shapes, then toss them with a drizzle of olive oil. Spread them out on a baking tray and roast for 20–25 minutes, or until tender and slightly caramelised. Roasting the beetroot enhances its natural sweetness and transforms it into the heart of this winter salad.

Prepare the Cavolo Nero

While the beetroot is roasting, remove the tough stems from the cavolo nero by tearing the leaves away. Steam the leaves gently for about 3 minutes, just until they soften while retaining their vibrant colour. Set the leaves aside to cool slightly.

Toast the Walnuts

Place the walnuts in a dry skillet or oven tray and toast them for 5 minutes. This will enhance their natural nuttiness and bring out a beautiful crunch. Keep an eye on them to prevent burning.

Bake the Goat Cheese

Cut the round goat cheese lengthways to create discs. Once the walnuts are toasted, turn your attention to the goat cheese. Bake the cheese in the oven for about 5 minutes, just until it softens slightly. The warmth of the cheese will bring a comforting richness to your salad.

Make the Dressing

Whisk together the dressing ingredients—olive oil, vinegar, French mustard, maple syrup (or honey), and a pinch of salt and pepper.  Massage this dressing into the steamed cavolo nero leaves to evenly coat them. This small step makes a big difference, ensuring every bite is flavorful.

Assemble Your Salad

• Arrange the dressed cavolo nero on a platter or individual plates.
• Top with the roasted beetroot slices.
• Sprinkle the toasted walnuts over the salad for a satisfying crunch.
• Finally, place the warm, baked goat cheese discs on top as your centrepiece.

Serve the salad immediately to enjoy the contrast of warm cheese, sweet beetroot, and the slight bitterness of the cavolo nero.