Beetroot & Goat's Cheese Salad | Steep peeled and cooked beetroot in Balsamic vinegar for an hour or so. Toast some salted walnut pieces. Roll a log of soft goat's cheese in the walnut pieces so that you create a coating. Set cheese aside in the fridge to keep cool, and take the beetroot out of it's balsamic bath and allow to also cool. When ready, plate a heaping mound of nice greens like an Italian baby leaf mixture. Quarter 2 beets and give two nice sized discs of the walnut crusted goat's cheese. Drizzle on top with Balsamic glaze and finish with salt and pepper.
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