Ingredients:

  • 4 medium-sized beets (variety of your choice)
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 2 cups mixed greens (arugula, frisée, or baby spinach)
  • Fresh herbs for garnish (such as chives or dill)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the beets thoroughly to remove any dirt.
  3. Wrap each beet individually in aluminum foil and place them on a baking sheet.
  4. Roast in the preheated oven for about 45–60 minutes or until fork-tender. Once done, let them cool slightly before peeling off the skins. Slice into wedges.
  5. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Adjust seasoning according to taste.
  6. In a large bowl or platter, arrange mixed greens as a base.
  7. Top with roasted beet wedges evenly distributed over greens.
  8. Sprinkle crumbled goat cheese and toasted walnuts on top.
  9. Drizzle with prepared dressing just before serving. Garnish with fresh herbs if desired.