Ingredients:
4 medium beets, trimmed and scrubbed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 cups mixed greens (such as arugula, spinach, and baby kale)
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts, toasted
1/4 cup thinly sliced red onion
For the Dressing:
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 400°F (200°C).
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork.
Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the beets and cut them into wedges or slices.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, extra virgin olive oil, salt, and black pepper to make the dressing.
In a large bowl, toss the mixed greens with the dressing until evenly coated.
Arrange the roasted beets on top of the greens. Sprinkle with crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 250 kcal per serving | Servings: 4 servings