If you haven’t tried roasting beets, then get to it! Roasting beets makes them taste so much better than those gross canned ones, almost sweet, and the texture is significantly less slimy. Sounds good already, right?
The dressing for this salad is a little sweet and tangy, and goes really well with the earthy beets. I think you’ll love it!
Roasted Beet Salad with Goat Cheese and Walnuts
4 small beets
4 cups salad greens (I used Romaine, but anything will work)
1/4 cup chopped walnuts
1/4 cup chevre
1/4 cup Champagne vinegar
1/4 cup honey
1/4 cup olive oil
salt and pepper, to taste
To roast the beets, wash them well and then place on a sheet of aluminum foil. Drizzle with olive oil and close up the foil to make a packet. Roast the beets at 400° for 25-30 minutes, or until beets are tender. When they are cool, the skin will just slip off. Wear gloves to keep your hands from turning pink! Cut the beets into cubes for serving.
To make the dressing, combine vinegar, honey, a pinch of salt and pepper, and olive oil in a jar with a lid. Shake well. Pour a little of the dressing over the cubed beets while you put together the salad.
Assemble the salad by tossing together walnuts, chevre, and dressing. Add the beets. Sprinkle with a little salt and pepper and serve immediately.
