Warm Beet Salad With Goat Cheese

1. 1

   Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.

2. 2

   Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.

3. 3

   Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.

4. 4

   Crumble over the goat cheese.

5. 5

   To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.