Beetroot salad with goat cheese

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

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

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