Bart's Recipes
Start by cutting the two pre-cooked beets into wedges. Then make the dressing by whisking the teaspoon of honey, the tablespoon of walnut oil and the tablespoon of balsamic vinegar in a small bowl with a fork until you have a smooth liquid.
Take a large bowl and distribute the 50 grams of arugula in it. Add the sliced beets to the greens. Break the 20 grams of walnuts by hand into coarse pieces and gently toss these through the mixture of arugula and beets.
Next, distribute the 50 grams of soft goat cheese over the salad by crumbling the cheese with your fingers into small pieces. Pour the prepared dressing evenly over the ingredients in the bowl and season to taste with pepper.
Serve the beet salad immediately after assembling. Divide the dish directly onto plates or serve in the large bowl so the arugula doesn't wilt and the salad maintains its firm bite.
