Scandinavian Beetroot Salad with Lingonberry Dressing

Preheat the oven to 400°F (200°C).

Wrap the beetroots in aluminum foil and roast them for about 45 minutes or until tender. Let them cool, then peel and slice into thin rounds.

In a small bowl, whisk together the lingonberry jam, apple cider vinegar, olive oil, salt, and black pepper to make the dressing.

In a large salad bowl, combine the baby spinach, sliced beetroots, thinly sliced red onion, crumbled goat cheese, and walnuts.

Drizzle the dressing over the salad and toss gently to combine.

Serve the Scandinavian Beetroot Salad with Lingonberry Dressing as a refreshing side dish or a light lunch option.