Roasted Beetroot Salad with Goat Cheese and Walnuts

Ingredients

• 300 g Beets
• 100 g Fresh goat's cheese
• 50 g Walnut
• 100 g Rucola, fresh
• 1 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the beetroots, toss with 1 tbsp olive oil, salt, and pepper.
3. Roast in the oven for 25-30 minutes until tender.
4. Toast the walnuts in a dry pan for 2-3 minutes.
5. Combine the roasted beets with arugula, crumble the goat cheese on top, and sprinkle with toasted walnuts.
6. Drizzle with balsamic vinegar and 1 tbsp olive oil before serving