Beetroot: 100g (1 medium, peeled and diced), Mixed greens: 50g (2 cups), Goat cheese: 30g (1 oz, crumbled), Walnuts: 15g (1 tbsp, chopped), Red onion: 15g (2 tbsp, thinly sliced), Balsamic vinegar: 10ml (2 tsp), Olive oil: 5ml (1 tsp), Honey: 5g (1 tsp), Dijon mustard: 2g (1/2 tsp), Fresh thyme: 1g (1/4 tsp, chopped), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Preheat oven to 400°F (200°C). 2. Toss 100g diced beetroot with 2ml olive oil, a pinch of salt, and a pinch of black pepper. 3. Spread on a baking sheet and roast for 25-30 minutes, until tender. Let cool slightly. 4. In a small bowl, whisk together 10ml balsamic vinegar, 3ml olive oil, 5g honey, 2g Dijon mustard, 1g chopped thyme, and a pinch each of salt and pepper to make the dressing. 5. In a serving bowl, arrange 50g mixed greens. Top with the roasted beetroot, 15g sliced red onion, 30g crumbled goat cheese, and 15g chopped walnuts. 6. Drizzle with the dressing just before serving.
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