Ingredients
- 1kg assorted beets (pink, golden, candy cane)
- 3 tbsp olive oil
- 3 tbsp honey
- 1/2 tsp thyme
- 1/2 tbsp Dijon mustard
- 4 garlic cloves, smashed
- 1 cup walnuts
- Goats’ cheese, crumbled
- 4-5 Himalayan Flat Kale leaves
Preparation
Roasting Beetroots
- Preheat oven at 180°C.
- Combine 1 1/2 tablespoons olive oil, 1 1/2 tablespoons honey, thyme and garlic in a bowl.
- Add the beets to the bowl and mix thoroughly.
- On a baking tray, wrap the beets in a foil and place ’em in the oven. Bake for 1 hour.
- Peel the beetroots when they are warm (not after they cool down).
- After peeling, slice the beets into 1/4-inch thick rounds.
Roasting Walnuts
- In a baking tray – roast the walnuts in the oven for 7-8 minutes.
- Roughly chop them once you remove them from the oven.
Dressing
- While the beets are roasting, combine 1 1/2 tablespoons olive oil, 1 1/2 tablespoons honey, Dijon mustard, and salt to taste.
Assembly
- In a big bowl – mix the kale, beets, and walnuts with the dressing. Top with goats’ cheese and enjoy your summer salad!
Gouda Together 