Beet, Lemon & Walnut Salad

by Cooking Light
Beet, Lemon & Walnut Salad

Ingredients

·1/2 tablespoon sugar
·1 large lemon, peeled and sectioned
·2 beets, roasted and peeled
·1/4 cup fresh parsley leaves
·1/4 cup coarsely chopped walnuts, toasted
·1/4 cup crumbled goat cheese,
·1 tablespoons extra virgin olive oil
·Sea salt (such as Maldon) and ground black pepper, to taste

Directions

Combine sugar and lemon segments in a small bowl, then let it sit at room temperature for about an hour. Remove lemon segments from the bowl using a slotted spoon. Thinly slice beets crosswise into 1/8-inch-thick rounds. Arrange beet slices, lemon segments, and parsley on a serving platter. Sprinkle with walnuts and goat cheese. Drizzle with olive oil and sprinkle with salt and pepper. Serve and enjoy!

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