Roasted Beet Salad with Goat Cheese and Walnuts

Simple, sophisticated, and bursting with vibrant flavors, this beet salad is a gourmet treat for everyday cooks.

Ingredients:

1. 4 medium-sized fresh beets, washed and trimmed
2. 2 tbsp olive oil
3. Salt and freshly ground black pepper, to taste
4. 1/2 cup goat cheese, crumbled
5. 1/3 cup walnuts, toasted and roughly chopped
6. 2 cups mixed salad greens (e.g., arugula, spinach)
7. 1/4 cup balsamic vinegar
8. 1 tbsp honey

Instructions:

1. Preparing the Beets:

• Preheat your oven to 400°F (200°C).
• Place the beets on a piece of aluminum foil, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Wrap the foil around the beets to form a packet.
• Roast in the oven for about 45 minutes to 1 hour, or until the beets are tender when pierced with a fork.

2. Making the Dressing:

• In a small bowl, whisk together the balsamic vinegar, honey, remaining olive oil, salt, and pepper until emulsified.

3. Assembling the Salad:

• Once the beets have cooled, peel and slice them into 1/4-inch rounds.
• In a large bowl, toss the salad greens with half of the dressing. Arrange the greens on a serving platter.
• Layer the beet slices on top of the greens, sprinkle with crumbled goat cheese and toasted walnuts.
• Drizzle the remaining dressing over the top.

Wine Pairing: A chilled glass of Pinot Noir or Chardonnay complements the earthy tones of the beets and the creamy texture of the goat cheese, enhancing the overall dining experience.