Beet and goat cheese salad
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.
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