Beetroot Salad with Goat Cheese | Vegetarian Delight

Peel the cooked beetroots (if necessary) and cut them 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. Gradually whisk in the olive oil until an emulsion forms. Pour the dressing over the beetroots, mix well, and let it sit briefly.

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