Swiss Beetroot and Goat Cheese Salad (Soy-Free)

Ingredients

• 4 Beetroots, medium
• 4 oz Goat cheese, crumbled
• 6 oz Mixed greens
• 1/2 cup Walnuts, toasted
• 3 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 1 tsp Dijon mustard (soy-free)
• 1 tsp Honey
• to taste Salt and pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wrap beetroots in foil and roast for 30-40 minutes, or until tender. Let cool slightly, then peel and slice.
3. 3In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. 4In a large bowl, combine mixed greens, sliced beetroots, and crumbled goat cheese.
5. 5Drizzle the vinaigrette over the salad and toss gently.
6. 6Sprinkle with toasted walnuts and serve immediately.

Substitutions

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