Beet salad

Indulge in the vibrant flavors of a beet salad, featuring fresh roasted beets, tangy goat cheese, crunchy walnuts, and a zesty vinaigrette dressing.

Ingredients:

• 2 medium to large golden beets
• 1/4 cup grapeseed oil, divided
• 5 tablespoons rice wine vinegar
• 1/4 cup Chinese mustard
• 1/4 cup honey
• 2 tablespoons sesame oil
• Salt and freshly ground white pepper
• 2 cups shredded cabbage (a mixture of napa and bok choy)
• 1/2 cup fresh spinach leaves
• 3 tablespoons goat cheese

Instructions:

1. Preheat your oven to 180 °C.
2. Remove the skin from the beets, then coat them generously with 2 tablespoons of grapeseed oil and place them on a baking sheet. Bake until they are soft, which should take about 20 to 25 minutes. You'll know the beets are ready when the outside feels tender.
3. In a mixing bowl of medium size, combine the vinegar, mustard, honey, and sesame oil. Whisk the ingredients together until they are well mixed. Gradually pour in the remaining 2 tablespoons of grapeseed oil while whisking until the mixture thickens. Season with salt and pepper according to your preference. In a large bowl, mix the shredded cabbage and spinach. Heat a medium-sized frying pan over high heat, add 2 tablespoons of the prepared dressing, followed by all of the cabbage and spinach. Stir the mixture until it wilts slightly and is evenly coated with the dressing. Take it off the heat and place it on a large serving plate. Cut the beets into slices about 1/4-inch thick and arrange them next to the cabbage and spinach, alternating between the beets and crumbled goat cheese. Finally, drizzle the remaining dressing over the dish before serving.

Summary:

• Calories: 1246 kcal
• Fat: 91 g
• Protein: 14 g
• Carbs: 102 g
• Potassium: 1137 mg
• Magnesium: 114 mg