Beetroot salad with goat’s cheese and rapeseed oil dressing

Preparation:

1. Cut the beetroot into smaller pieces, peel the garlic cloves and cut in half. Pour the Iecavnieks rapeseed oil into a pan and heat it up, add the beetroot, fry on all sides with the garlic. Then add the balsamic vinegar and sugar, and continue frying until all the liquid has evaporated. Remove from the stove.
2. Prepare the dressing. Place all the dressing ingredients in a blender jug and blend into a smooth, creamy dressing. Taste and add more honey or salt if necessary.
3. Arrange the lettuce leaves in a salad bowl, top with the beetroot, goat’s cheese , and drizzle generously with the dressing, sprinkling the roasted hemp seeds on top.

Enjoy!