Place the beetroot and juices in a roasting tin and drizzle with 1 tablespoon oil.
Roast for 20 minutes, until the beetroot feels tender. Pour the oil and juices from the pan into a bowl. When cool, dice the beetroot.
Mix the salads into a large bowl and toss in the beetroot.
Add the white wine vinegar and remaining oil to the oil and beetroot juice and whisk together.
Season to taste Mix the cheese, beetroot and chives in a large bowl. Season lightly with salt and pepper. Add about ¾ of the beetroot dressing and toss gently.
To serve, place a handful of lettuce in the middle of a plate and spoon over the cheese and beetroot mix. Drizzle with remaining dressing for garnish.
1 x 250g vacuum pack cooked beetroot in own juices 3 tbsp olive oil 1 Valençay goat's cheese 1 x 110g bag tender leaf salad 1 x 40g bag lamb's lettuce 1 bunch chives, chopped 1 tbsp white wine vinegar 4 tbsp olive oil
