Warm Kale and Beetroot Salad with Jersey Goat Cheese

Preheat your oven to 200°C (180°C fan).

Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes until tender.

While the beetroot roasts, toast the walnuts in a dry frying pan over medium heat for 3-4 minutes until fragrant. Set aside.

In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 3 tablespoons of olive oil. Season with salt and pepper.

In a large frying pan, heat a drizzle of olive oil over medium heat. Add the kale and cook for 3-4 minutes until wilted. Season with salt and pepper.

In a large serving bowl, combine the warm kale, roasted beetroot, and sliced red onion.

Drizzle with the honey mustard dressing and toss gently.

Top with crumbled goat cheese and toasted walnuts. Serve warm.