Roasted Beetroot & Goat's Cheese Salad

Ingredients

• 500g raw beetroot, quartered and roasted
• 100g soft goat's cheese
• 60g walnuts, toasted
• 80g mixed leaves
• Dressing: 2 tbsp balsamic vinegar, 1 tbsp honey, 3 tbsp olive oil, salt, pepper

Method

1. Roast beetroot with oil at 200°C for 40 min until tender; cool.
2. Whisk dressing.
3. Arrange leaves, beetroot and walnuts; crumble goat's cheese over.
4. Drizzle with dressing.