Beetroot salad with goat cheese

Peel the cooked beetroot, cut it into 1 cm pieces, and place it in a bowl.

In a bowl, mix the honey, vinegar, salt, and pepper. Gradually whisk in the oil. Add the dressing to the diced beetroot, mix, and set aside.

In a preheated pan, over medium heat, toast the pine nuts until golden brown, stirring constantly, and set aside.