Walnut Oil Beet & Goat Cheese Salad

A classic bistro salad built on delicate, cold-pressed walnut oil.

INGREDIENTS

• 2 cups roasted beets, sliced
• 1/4 cup crumbled goat cheese
• 2 tbsp Balsam Walnut Oil
• 1 tbsp balsamic vinegar
• Walnuts, for topping

METHOD

1. Arrange the beets on a plate and scatter goat cheese over top.
2. Whisk walnut oil and balsamic vinegar together and drizzle over the salad.
3. Top with walnuts.

Walnut oil is delicate and best used cold or barely warmed — never heat it for cooking, it turns bitter.