Roasted Beet Salad

Roasted beet salad with walnuts, goat, cheese and honey-dijon vinaigrette.

Yield: ~2-3 servings

Prep time: 10 minutes | Cook Time: 60 Minutes | Total time: 70 minutes

Ingredients:

For beets and salad:

• 1 bunch beets (about 3)

• 1 container of spring mix

• 1 small log of goat cheese

• 1/2 cup of chopped walnuts

• 5-6 sliced radish

• 1 tablespoon of extra virgin olive oil

For the vinaigrette

• 2 tablespoons local honey

• 1 1/2 tablespoons dijon mustard

• 3 tablespoons red wine vinegar

• 1 minced shallots

• 1/2 teaspoon of salt and pepper

• 6 tablespoons of oil (avocado or vegetable)

For the beets:

Preheat your oven to 450 degrees, and clean off your beets by rinsing them off and trimming the stems down to about 1 inch. Place the beets on a large piece of foil, drizzle them olive oil and wrap them up in foil to form a neat packet. Roast them until tender, normally 1 hour. To test to see if they are done, take a knife and gently pierce the largest part of the beet. If the knife slides in easily, they’re ready!! Unwrap the beets and let them cool. Once cooled, slice them however you please! Small cubes are good for a salad.

For the vinaigrette:

In a small bowl you will whisk together the honey, dijon mustard, red wine vinegar, shallots, salt and pepper. While whisking, slowly add in your oil. Then pour into a jar.

For the salad:

Place your washed spring mix into a large bowl, and drizzle some of your vinaigrette and toss. Add as much vinaigrette as you want! Then, plate your greens, add your beets on top with walnuts, goat cheese and sliced radish.

If you mix the beets together with the salad, the salad will turn pink!

That’s it! Enjoy!