Beetroot Salad with Goat Cheese & Pine Nuts

Preparation

• 1
  Peel the pre-cooked beetroot (if necessary) and cut into approx. 1 cm cubes. Place in a large bowl.
• 2
  For the dressing, whisk together honey, balsamic vinegar, salt, and pepper in a small bowl. Then slowly whisk in 6 tablespoons of olive oil until an emulsion forms. Pour the dressing over the beetroot, mix carefully, and let it steep briefly.
• 3
  Heat a pan without fat. Roast the pine nuts over medium heat, stirring constantly, until golden brown. Remove immediately from the pan and set aside.
• 4
  Serve the salad: Distribute the marinated beetroot cubes onto plates. Crumble the goat cheese roughly over them. Sprinkle with baby spinach leaves and roasted pine nuts. Finally, drizzle with the remaining olive oil (1 tbsp) and season with freshly ground pepper.