Goat cheese is easier to digest and less allergenic than cow’s milk products and provides a lovely taste and texture in salads. Serves 4 as a side dish 4 medium beets, roasted until soft 1/3 cup toasted pecans, roughly chopped 1 handful fresh parsley, chopped 2 tablespoons balsamic vinegar 2 tablespoons olive or macadamia nut oil ¼ cup roughly crumbled goat cheese 1 large handful arugula leaves Salt and pepper, to taste Chop the beets. Arrange all ingredients except oil and vinegar in a serving bowl and toss gently. Whisk the vinegar with the oil in a small bowl and then pour over salad. Serve.