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Roasted Beet Salad with Dill Horseradish Vinaigrette




  • 1 tbsp of fresh dill, chopped
  • 1 tbsp of fresh parsley, chopped
  • 2 tbsp of fresh horseradish, grated
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of Dijon mustard
  • cup of extra virgin olive oil
  •   Cracked pepper and sea salt to taste
  • 1 large beetroot, roasted, skinned and chopped into even pieces
  • ½ cup of goat’s cheese, crumbled
  • ½ cup of hazelnuts, chopped


  1. To make the vinaigrette, start by combining the dill, parsley and horseradish in a large jar and blending with a stick blender.
  2. Place the vinegar, Dijon mustard and olive oil into a large bowl and whisk or blend together to form an emulsion. Stir the herb mixture into the emulsion and season to taste with salt and pepper. Set vinaigrette aside.
  3. Place the beetroot into a bowl. Toss a little dill-horseradish vinaigrette through the beet pieces then divide between two plates. Add the crumbled goat’s cheese and hazelnuts, and drizzle over a little more vinaigrette to taste.
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