Name: Roasted Beetroot and Goat Cheese Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 medium beetroot; 100 g goat cheese (crumbled); 50 g walnuts (toasted); 100 g arugula; 1 tbsp honey; 1 tsp Dijon mustard; 2 tbsp red wine vinegar; 4 tbsp olive oil; salt and pepper (to taste)

Earthy beets, creamy goat cheese, crunchy walnuts, and a honey vinaigrette that ties it all together. This is a salad that actually excites me.

I used to hate beets. That tinny, dirt-like flavor from the canned ones at school lunches traumatized me. Then someone gave me a roasted beet and it was like eating a completely different vegetable — sweet, earthy, almost meaty. Roasting beets takes patience (about an hour in foil) but it is all hands-off time. Once they cool enough to handle, the skin slips right off and you have these gorgeous ruby jewels. Paired with creamy goat cheese and crunchy walnuts, it is a salad that feels indulgent