Sweet roasted beets, creamy cheese, walnuts, and fresh greens with balsamic vinaigrette.
# What You'll Need:
→ Salad
01 - 3 medium beets, trimmed and scrubbed
02 - 4 oz goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, spring mix)
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet.
02 - Roast beets for 35 to 40 minutes until tender when pierced. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
04 - Place mixed greens in a large bowl or platter. Top evenly with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle dressing over the salad just before serving. Toss gently or serve as a composed salad.