Goat’s Cheese and Beetroot Salad with Honey-Mustard Dressing and Pumpkin Seeds

My no.1 salad

Ingredients

  • 150g cooked beetroot (not from jar)
  • 50g honey goat’s cheese
  • Handful of rocket
  • 1 spoon pumpkin seeds
  • Honey and mustard dressing

Preparation

  • Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over a dinner plate.
  • Sprinkle with rocket, crumbled cheese and pumpkin sees
  • Serve with Honey and mustard dressing

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