Roast beetroot, bacon, red onion and goat's cheese with balsamic vinaigrette

Ingredients

1 kg	Beetroot (Main)
100 g	Streaky bacon
100 g	Goat's cheese, or feta
1	Red onion, large

Balsamic vinaigrette

4 Tbsp	Olive oil
2 Tbsp	Balsamic vinegar
1 pinch	Salt and freshly ground black pepper

Directions

1. Wash the beetroot, remove the stalks but do not peel.
2. Place the beetroot in a pot and cover with cold, salted water. Bring to the boil and simmer until tender. Leave to cool.
3. When cold, peel the skins off the beetroot. It is a good idea to use gloves for this process.
4. Cut the bacon into 2 centimetre pieces and fry until crisp in a frying pan.
5. When ready to serve, cut the onion in rings and place in a bowl. Add the beetroot and bacon and crumble the cheese on top.
6. Whisk all the vinaigrette ingredients together and toss gently through the salad before serving.