Roasted Beetroot, Grape, and Aged Cheddar Salad with Candied Walnuts

Preheat the oven to 200°C (400°F). Peel and cut the 150 gr Beets into 2 cm cubes, halve the 60 gr Black Grapes, shave the 40 gr Cheddar into thin flakes with a peeler, and wash and spin dry the 40 gr Arugula.

Place the diced beets on a parchment-lined baking sheet, drizzle with ³/₄ tbsp Olive oil extra virgin, and toss thoroughly with ¹/₄ tsp Sea Salt and ¹/₄ tsp Black Pepper - Powder.

Roast the beets in a single layer at 200°C (400°F) for 35 minutes until tender and caramelized at the edges, then remove from the oven and set aside to cool slightly.

Heat a dry skillet over medium-low heat, toast the 20 gr Walnuts for 2 minutes, then stir in ¹/₄ tbsp Honey and ¹/₄ tsp Sea Salt for 2 minutes until evenly coated; transfer to parchment paper to cool completely.

In a small mixing bowl, whisk together the ³/₄ tbsp Balsamic vinegar, ¹/₄ tbsp Honey, the ³/₄ tsp Dijon Mustard, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Powder, then slowly whisk in the remaining 1 tbsp Olive oil extra virgin until emulsified.

Spread the prepared arugula across a wide serving platter, then scatter the lukewarm roasted beets and halved red grapes evenly over the bed of greens.

Scatter the shaved aged cheddar ribbons and cooled candied walnuts over the salad.

Drizzle the prepared honey-balsamic dressing evenly over the entire salad just before serving.