Beet and goat cheese salad

Goat cheese is easier to digest and less allergenic than cow’s milk products and provides a lovely taste and texture in salads.

Serves 4 as a side dish

4 medium beets, roasted until soft
1/3 cup toasted pecans, roughly chopped
1 handful fresh parsley, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive or macadamia nut oil
¼ cup roughly crumbled goat cheese
1 large handful arugula leaves
Salt and pepper, to taste

Chop the beets.

Arrange all ingredients except oil and vinegar in a serving bowl and toss gently.

Whisk the vinegar with the oil in a small bowl and then pour over salad.

Serve.