Beet salad with citrusy dressing

Step 1/4

• 10 g mint
• ½ lime
• ½ kg red beet (cooked)

• cutting board
• knife
• mandoline

Chop half of the mint; set the rest aside. Zest lime. Crumble goat cheese. Thinly slice beets with a mandolin.

Step 2/4

• 25 g pine nuts

• frying pan
• spatula

Toast the pine nuts over medium heat until golden brown. Set aside.

Step 3/4

• ⅛ grapefruit
• ½ orange
• ½ lime
• 40 ml olive oil
• ½ tbsp honey

• bowl (small)
• citrus press
• whisk

In a small bowl, whisk together grapefruit juice, orange juice, lime juice, lime zest, olive oil, honey, and chopped mint.

Step 4/4

• 15 g spreadable goat cheese
• salt
• pepper

Arrange beets in an even layer on a plate. Pour vinaigrette over beets, add salt and pepper to taste, and garnish with pine nuts, goat cheese, and remaining mint leaves. Enjoy!

Enjoy your meal!