Beetroot is one of the favourite ingredients of Australians and in this recipe the earthy sweetness of beets combines perfectly with the creamy tanginess of goat cheese.

These flavours are then complemented by the peppery arugula, and the tart cranberries and balsamic vinegar. Walnuts give the perfect crunch to finish it off.

Beets are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. You can cook the beets yourself or buy them pre-cooked and then simply chop into small pieces. For the goat cheese it is always better to buy it in a log, rather than already crumbled, as manufacturers add preservatives to prevent caking that interferes with the fresh taste.

You can substitute the walnuts with another nut such as pecans if you prefer.

---

INGREDIENTS

1 cooked and peeled beetroot

1/4 a cup of goat cheese

2 cups of baby arugula lettuce

1/4 cup of walnuts

1 handful of cranberries

For the balsamic vinaigrette

1 cup of olive oil

1/3 cup balsamic vinegar

1 teaspoon honey

1 1/2 teaspoon dijon mustard

1 1/2 clove garlic

salt and pepper to taste

INSTRUCTIONS

1. Begin by preparing the vinaigrette. Chop the garlic into small pieces and then mix with all vinaigrette ingredients. Make sure they are thoroughly combined.

2. On a plate, or in a large bowl, lay out the baby arugula. Cut the beetroot into small pieces and sprinkle across the lettuce. Cut or crumble the goat’s cheese into medium chunks and spread across the salad. Add the nuts and cranberries.

3. Drizzle the vinaigrette across the salad to your preference. Enjoy!