Steps
- Thinly slice 300g of cooked unpickled beets and arrange in overlapping layers on four plates.
- Shake 1 crushed garlic clove, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and 4 tablespoons of walnut oil in a closed jar.
- Drizzle a little dressing over the beets. Cut 200g of firm goat cheese log into twelve rounds and arrange over the beets.
- Toss 4 handfuls of small salad leaves with arugula and herbs with a little dressing. Pile over the cheese and drizzle with the remaining dressing.