Ingredients:

  • 4 medium beets (about 1.5 lbs or 680 grams), preferably fresh and organic
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 4 cups mixed greens (about 140 grams)
  • 4 ounces goat cheese, crumbled (113 grams)
  • 1/4 cup walnuts, chopped (30 grams)
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (5 ml)
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and trim the tops of the beets. Rub the beets with olive oil and sprinkle with salt and pepper.
  3. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 30-40 minutes, until fork-tender.
  4. Let cool slightly, then peel the skin off (using gloves to avoid staining is recommended).
  5. Once cooled, slice the beets into wedges or rounds.
  6. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and parsley. Season with salt and pepper to taste.
  7. In a large bowl, toss the mixed greens, red onion, and walnuts. Arrange the sliced roasted beets on top and sprinkle with crumbled goat cheese.
  8. Drizzle the herb vinaigrette over the salad just before serving.