Ingredients

1 pack of Eisberg Bolero Mix
½ green apple
1 roasted beetroot
10 dkg of goat cheese
2 tablespoons of walnuts (approx. 30 g)
¼ red onion
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
salt and pepper to taste

Directions

Pour the mix into a bowl, stir in the thinly sliced ​​red onion and the chopped walnuts. Bake the beets wrapped in aluminum foil at 190-200 degrees for approx. until 1 hour. Dice the roasted beets and apples, then add them to the salad. Mix the ingredients for the dressing in a small bowl, then pour it over the salad. Crumble the goat cheese on top of the salad.