Beet and Sheep Cheese Salad with Honey Vinaigrette

This vibrant salad combines the earthy sweetness of roasted red beets with creamy sheep cheese, creating a delightful balance of flavors and textures. The addition of a honey vinaigrette adds a touch of sweetness that complements the tangy cheese, making it a perfect starter or side dish for any meal. It's vegetarian-friendly and packed with nutrients, ensuring a wholesome experience.

Ingredients:

• 4 medium red beets, roasted and sliced
• 150g sheep cheese, crumbled
• 4 cups mixed salad greens (arugula, spinach, and frisée)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup red onion, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Let cool, then peel and slice.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine the mixed salad greens, sliced beets, red onion, and walnuts.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Top the salad with crumbled sheep cheese and serve immediately.