Beet and Goat Cheese Salad

Ingredients

• 1 lb Beets
• 4 oz Goat cheese
• 1/2 cup Walnuts
• 5 oz Mixed greens
• 2 oz Arugula
• 3 tbsp Olive oil
• 2 tbsp Balsamic vinegar
• 1 tsp Honey
• 1/2 tsp Dijon mustard
• 1 clove Garlic
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 sprig Fresh thyme
• 1/2 tsp Orange zest

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Wash and trim the beets. Wrap them in foil with 1 tablespoon of olive oil, salt, pepper, and fresh thyme (if using).

3. 3

   Roast the beets for 30-45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges.

4. 4

   While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Set aside to cool.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, pepper, and orange zest (if using).

6. 6

   In a large bowl, combine the mixed greens and arugula.

7. 7

   Add the roasted beet wedges and toasted walnuts to the salad bowl.

8. 8

   Crumble the goat cheese over the salad.

9. 9

   Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

10. 10

    Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.