|Ready in: 30 minutes||4 portions|
- 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
Boil the beetroots until they are ready for about 20 minutes. Rinse in cold water and peel.
Cut thin slices, using a mandolin or a knife. Lay the slices on 4 plates.
Mix together honey, dijon mustard, olive oil, lemon zest and lemon juice, salt, and pepper.
Top the beets with arugula, crumbled goat cheese, walnuts, and vinaigrette.
Perfect to make like four entrees or light lunch for two.