Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

By vealam

Ingredients

• 1 bunch medium beets (about 3)
• 1 tablespoon extra virgin olive oil
• 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
• 3 ounces goat cheese
• 1/2 cup walnuts, coarsely chopped
• 2 tablespoons honey
• 1-1/2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
• 1-1/2 tablespoons minced shallots
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons vegetable oil

Details

Servings 4
Adapted from onceuponachef.com

Preparation

Step 1

Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.