You simply can’t beat this beetroot recipe for both deliciousness and simplicity.

  • 30 minutes
  • 4 servings
  • 370 calories

Ingredients

  • 28.2 oz / 800 g beetroot
  • 3.5 oz / 100 g goat cheese
  • 2.3 oz / 65 g arugula
  • 1/2 cup / 1.1 dl (110ml) roasted walnuts
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 2 tbsp olive oil
  • 1 lemon juice and peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the beetroots until they are ready for about 20 minutes. Rinse in cold water and peel.
  2. Cut thin slices, using a mandolin or a knife. Lay the slices on 4 plates.
  3. Mix together honey, dijon mustard, olive oil, lemon zest and lemon juice, salt, and pepper.
  4. Top the beets with arugula, crumbled goat cheese, walnuts, and vinaigrette.
  5. Perfect to make like four entrees or light lunch for two.

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