🥗 Beetroot and Goat Cheese Salad

Ingredients

• 🫀200 g cooked beetroot
• 🧀80 g goat cheese
• 🥬80 g baby spinach
• 🌰40 g walnuts
• 🧴1 tbsp balsamic vinegar
• 🫒1.5 tbsp olive oil

• Recipes with baby spinach
• Recipes with walnuts

Method, step by step

1. Cut the cooked beetroot into wedges or slices.
2. Lightly toast the walnuts in a dry frying pan for 2 minutes.
3. Wash the spinach and arrange it as the base of the plate.
4. Spread the beetroot over it, crumble the goat cheese on top and add the walnuts.
5. Dress with olive oil, balsamic vinegar, salt and pepper.