Beetroot with goat’s cheese

Beetroot with goat’s cheese

Roast some pine nuts in an oven at 180 degrees for 5-6 minutes, remove and allow cooling.
Heat the goat’s cheese (with skin) for 10 minutes at 180degrees until heated through. Place the cheese on a green leaf salad with the chopped beetroot. Sprinkle the roasted pine nuts over the top with a drizzle of honey. Serve with a crusty roll and enjoy!