Rhubarb and Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

• Salt and pepper (to taste)
• Honey (2 tablespoons)
• Olive oil (1/4 cup)
• Balsamic vinegar (3 tablespoons)
• Red onion (1 small, thinly sliced)
• Walnuts (1/2 cup, chopped)
• Goat cheese (1/2 cup, crumbled)
• Mixed greens (4 cups)
• Beets (2 large, roasted and sliced)
• Rhubarb (2 stalks, thinly sliced)

Instructions

1. Start by preheating your oven to 400°F (200°C) for roasting the beets.
2. While the oven heats, wrap each beet in foil and place them on a baking sheet. Roast for about 1 hour, or until tender.
3. Once the beets are done and cool enough to handle, peel and slice them.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and a pinch each of salt and pepper to make the dressing. Adjust the seasoning as per your taste.
5. In a large salad bowl, combine the mixed greens, sliced rhubarb, roasted beets, crumbled goat cheese, chopped walnuts, and sliced red onion.
6. Just before serving, drizzle the dressing over the salad and toss gently to ensure every ingredient is well coated.
7. Serve immediately to enjoy the crispness of the greens and the full spectrum of flavors at their peak.