Beetroot salad with goat cheese and pine nuts

Ingredients:

Salad

• 450 g of beets
• 1 tbsp. l. olive oil
• 1/2 tsp salt
• 1/2 tsp crushed black pepper
• 1/3 cup pine nuts
• 120 gr. goat cheese
• 4 cups of various greens
• 4 cups spinach
• Tarragon Salad Dressing, recipe below
• 4 very thin slices red onion, divided

Salad dressing with tarragon

• 1/4 tbsp. rice vinegar
• 2 tsp. dried tarragon
• 2 teaspoons soy sauce
• 1/2 tsp Worcestershire sauce
• 1 teaspoon mustard
• 1 tbsp. mayonnaise
• 1/4 cup olive oil

Preparation:

1. Preheat oven to 200°C.
   
   Wash and dry the beets and trim the ends on both sides. Take a large sheet of aluminum foil and fold it in half. Place the beets in the center, drizzle with olive oil, and season with salt and pepper. Wrap the sides of the foil around the beets to create a pouch.
   
   Place in a hot oven and roast until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough, carefully peel off the skin and cut into pieces. Refrigerate until ready to serve.
2. Lightly toast the pine nuts in a small skillet over medium-high heat for 3-4 minutes. Transfer to a plate or small bowl and let cool. Slice the goat cheese thickly and press the pine nuts into it. Refrigerate until serving.
3. When ready to serve, combine the greens and spinach in a large bowl and add 1/4 cup of the tarragon dressing to each serving bowl. Toss the greens, then top with the beets and goat cheese. Drizzle with additional dressing and serve immediately.
   
   Recipe beetroot salad with glazed nuts.
   
   Salad dressing with tarragon:
   
   In a small bowl or glass bottle, combine all ingredients except the olive oil. Stir until thickened, then slowly whisk in the olive oil. This recipe works best with a blender.