Roasted Beet and Goat Cheese Salad
5 medium sized beets, roasted (or boiled)
¼ cup olive oil
1 tablespoon sea salt
½ cup shredded brussels sprouts
½ cup sliced red onion
¼ cup balsamic vinegar
1 teaspoon shredded ginger
1 teaspoon Himalayan sea salt
2 teaspoons dried dill
1 tablespoon raw honey
3-4 tablespoons goat cheese
2 cups arugula
In large pan, melt coconut oil with olive oil over medium high heat, add salt, toss in Brussels sprouts and green onions and cook until onions are tender. Add vinegar, ginger, salt, dill and honey. Toss until well coated. Add sliced beets, put on cover and reduce heat to low for 5-8 minutes.
Put arugula into a dish, and top with cooled beet mixture. Then sprinkle with goat cheese.