Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

Name: Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 3 bunches small to medium beets (8-10 beets, tops trimmed and scrubbed -OR- 3 small packages cooked beets, sliced); 3 tablespoons olive oil; 1/2 small red onion (thinly sliced vertically); Baby salad greens (such as spinach, mixed greens or arugula); 1/2 cup coarsely chopped walnuts (toasted if desired); 1/2 cup crumbled goat cheese; 1/4 cup balsamic vinegar; 1/4 cup canola oil; 1/4 cup extra-virgin olive oil; 2 tablespoons honey (or to taste); 1 tablespoon Dijon mustard; 1 clove garlic (minced); salt and freshly ground black pepper (to taste)

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www.fromachefskitchen.com

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 4

balsamic beets goat cheese

Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

Instructions

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Step 1

Preheat oven to 375 degrees.

Step 2

Rub the outside of each beet with some of the olive oil then place beets in a roasting pan.

Step 3

Pour 1/2 cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.

Step 4

In a bowl, combine sliced, cooled beets and red onion. Drizzle with 1/2 cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.

Step 5

Place greens on a platter.

Step 6

Top with beet/onion combination, then sprinkle walnuts and goat cheese over the top. Serve immediately.

Step 7

While the beets are roasting, whisk together ingredients for the dressing. Refrigerate until needed.

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