Roasted Beet and Goat Cheese Salad

Ingredients

• 1 1/2 lb beets (about 4 medium), scrubbed
• 1 tbsp olive oil for roasting
• For the dressing: 3 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt and pepper
• 6 cups mixed greens or arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted
• 1/4 small red onion, thinly sliced

Steps

1. Heat the oven to 400°F. Rub the beets with oil, wrap them in foil, and roast until a knife slides in easily, 45 to 60 minutes.
2. Let them cool slightly, rub off the skins with a paper towel, and cut into wedges.
3. Shake the dressing ingredients in a jar.
4. Toss the greens and onion with most of the dressing. Top with the beets, goat cheese and walnuts and drizzle with the rest.

TipRoast the beets up to 4 days ahead. Pre-cooked vacuum-packed beets work too and skip the oven step.