Beetroot and goat cheese salad

Preparing the ingredients. To prepare this salad, you can also use pine nuts, they will give it a pleasant taste. But even without them, the salad turns out delicious and even more tender. The soft variety of goat cheese also gives tenderness to the salad. Olive oil and balsamic vinegar give a special pleasant taste and aroma to the dish, as well as these ingredients remove the specific taste of beetroot.
My beetroot and boil in water until fully cooked. But you can just bake it in foil in the oven. Thanks to the second method of processing, the beetroot will retain the maximum of useful substances and will be more juicy and sweet.
We cool the beetroot, clean it, cut it into small cubes, put it on a plate.
Crumble soft goat cheese on top, sprinkle chopped parsley (it also gives a pleasant taste to the salad, you can use salad or other greens to taste).
Pour balsamic vinegar into a separate bowl.
In balsamic vinegar, dissolve salt and sugar, add olive oil. Lightly beat with a fork. Sprinkle the resulting mixture with the contents of the plate. The dressing can be prepared to your liking. The taste of the dressing is interesting if you add a few drops of lemon juice to the specified composition.
The salad can be cooled a little in the refrigerator and served to the table. But it is better not to postpone the time of serving the dish to the table for a long time, because the flavor of the dressing will quickly fade and the taste of the salad will deteriorate.
Salad can be served as an independent dish or as a hot appetizer. Salad with beetroot and goat cheese will take its rightful place on the festive table despite the simplicity of the ingredients and the method of preparation.
Bon appetit!