MAISON DE KENNEDY

Beetroot & Goat Cheese Salad

❤️❤️❤️❤️🤍 (4/5) Tested by Cass — 50 mins · Serves 2

Ingredients

• 2–3 small Beets — roasted and sliced
• 80–100 g Goat Cheese — crumbled
• 2 cups Arugula or Mixed Greens
• ¼ cup Walnuts or Pistachios (optional) — toasted
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Honey
• 1 tsp Dijon Mustard
• Salt & Pepper

Method

1. Roast beets: 400°F (205°C), 35–45 minutes. Peel and slice.
2. Dress: Whisk olive oil, lemon, honey, Dijon, salt, and pepper.
3. Assemble: Layer greens, beets, goat cheese, and nuts.
4. Finish: Toss gently with dressing and serve.

Notes

• Don't skimp on the roasting — caramelising the beetroot is the best part. Let the oven do its thing.
• A bit of work for a small dish, but worth it once in a while.
• Made for 2 — scale up quantities as needed.

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