Инструкции

• 1 - Prepare Beetroot:
  Wash and trim the beetroot. Boil or roast until tender (about 30 minutes). Let cool, then peel and cut into bite-sized wedges.
• 2 - Toast walnuts:
  Place walnuts in a dry skillet over medium heat and toast them lightly while stirring until fragrant and slightly browned, about 4-5 minutes. Remove and let cool.
• 3 - Make Dressing:
  In a small bowl, whisk together the olive oil, aged balsamic vinegar, honey (optional), sea salt, and freshly cracked black pepper until emulsified.
• 4 - Assemble Salad:
  On a serving plate or bowl, arrange a bed of mixed salad greens. Place beetroot wedges on top. Crumble goat cheese over the salad and scatter toasted walnuts. Drizzle dressing evenly.