Northampton Beet Salad

Ingredients

Beets

4 medium, washed and trimmed

Mixed salad greens

6 cups

Goat cheese

4 ounces, crumbled

Walnuts

1/2 cup, chopped

Olive oil

1/4 cup

Balsamic vinegar

2 tablespoons

Dijon mustard

1 teaspoon

Honey

1 teaspoon

Salt

1/2 teaspoon

Pepper

1/4 teaspoon

Instructions

1. Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until tender when pierced with a fork.
2. While the beets are roasting, prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
3. Once the beets are done roasting, remove them from the oven and allow to cool slightly. Peel the skins off, then cut the beets into wedges.
4. In a large bowl, place the mixed salad greens. Drizzle with half of the prepared vinaigrette and gently toss to coat the greens evenly.
5. Divide the dressed greens among 4 plates. Top each plate with the roasted beet wedges, crumbled goat cheese, and chopped walnuts.
6. Finish by drizzling the remaining vinaigrette over the salads before serving.