Beetroot & Goat Cheese Salad

3-4 large beets (steamed/peeling)
60 grams, Soft & Crumbly Goats’ Cheese

15 grams honey
1 tablespoon, about 12 grams,  Olive Oil
A squeeze of lemon, about 5 grams
Tiny pinch of mustard powder (optional)
Salt & Pepper, to taste
Cut beetroot into 1/2 inch thick slices, and place them around your serving plate.
Wash hands (beets tend to turn everything red!)
Then crumble goats’ cheese all over the beets.
For the dressing, mix all the ingredients together, and spoon over beets and cheese.

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