| Ready in: 30 minutes | 4 portions |
Ingredients
- 800 grams beetroot
- 100 grams goat cheese
- 65 grams arugula
- 100 grams walnuts
- 1 tbsp honey
- 30 grams olive oil (2 tbsp)
- 1 tsp mustard
- 1 tsp of baking soda
- 1 lemon juice and peel
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1
Boil the beetroots until they are ready for about 20 minutes. Rinse in cold water and peel.
Step 2
Step 2
Cut thin slices, using a mandolin or a knife. Lay the slices on 4 plates.
Step 3
Step 3
Mix together honey, dijon mustard, olive oil, lemon zest and lemon juice, salt, and pepper.
Step 4
Step 4
Top the beets with arugula, crumbled goat cheese, walnuts, and vinaigrette.
Step 5
Step 5
Perfect to make like four entrees or light lunch for two.
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