Ingredients
- 4 medium beets, cooked and quartered
- 100 g (about 1/2 cup) fresh goat cheese, crumbled
- 50 g (about 1/2 cup) walnuts, toasted
- 100 g (about 4 cups) arugula or spinach
For the dressing
- 15 ml (1 tbsp) balsamic vinegar
- 45 ml (3 tbsp) olive oil
- 5 ml (1 tsp) honey
- Salt and pepper to taste
Instructions
- Roast the beets in the oven at 180°C for 15-20 minutes.
- Toss the arugula/spinach, beets, cheese and walnuts in a salad bowl.
- Make the dressing with the vinegar, oil and honey, then season.
- Pour the dressing over the salad and toss.
