Beetroot Salad with Goat Cheese & Pine Nuts

Peel the pre-cooked beetroot (if necessary) and cut into approx. 1 cm cubes. Place in a large bowl.

For the dressing, whisk together honey, balsamic vinegar, salt, and pepper in a small bowl. Then slowly whisk in 6 tablespoons of olive oil until an emulsion forms. Pour the dressing over the beetroot, mix carefully, and let it steep briefly.

Heat a pan without fat. Roast the pine nuts over medium heat, stirring constantly, until golden brown. Remove immediately from the pan and set aside.