Beetroot and Goat Cheese Salad with Honey Vinaigrette

This vibrant salad features roasted beetroot paired with creamy goat cheese and crunchy walnuts, drizzled with a light honey vinaigrette. The earthy sweetness of the beets combined with the tangy cheese creates a delightful balance of flavors, while the walnuts add a satisfying crunch. This dish is not only visually appealing but also meets vegetarian and gluten-free dietary requirements.

Ingredients:

• 4 medium beetroots, roasted and sliced
• 100g goat cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• 4 cups mixed salad greens (arugula, spinach, and frisée)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and roast for about 45-60 minutes until tender. Allow to cool, then peel and slice.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
3. In a large bowl, toss the salad greens with half of the vinaigrette.
4. Plate the dressed greens and top with the sliced roasted beetroot, crumbled goat cheese, and toasted walnuts.
5. Drizzle the remaining vinaigrette over the top and serve immediately.