Sunday, January 28, 2018

Roasted Beet, Goat Cheese and Walnut Salad

3 medium-size beets tops removed and washed
1/4 c. toasted walnuts
2 ounces crumbled goat cheese
Spring mix

Dressing
1/4 c. balsamic vinegar
1/4 c. extra viirgin olive oil
1 tsp. Dijon mustard
Salt and pepper

Place each beet in center of foil. Drizzle with olive oil and salt and pepper. Wrap the beets in the foil to form pouches. Roast at 400 degrees for 60-75 minutes depending on their size. Cool to room temperature and peel the skin off of each beet using gloves and paper towel. Cut beets into large dice. For dressing, combine all the ingredients in jar and shake.

Lay spring mix on large platter. Sprinkle with beets, walnuts and goat cheese. Serve dressing separately. 

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