ROASTED BEETS SALAD
For the Beets
1 bunch medium beets (about 3)
1 tablespoon extra virgin olive oil
For the Salad
10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
3 ounces goat cheese
1/2 cup walnuts, coarsely chopped
For the Vinaigrette
2 tablespoons honey
1-1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1-1/2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons vegetable oil
Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.
Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.
The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to emulsify.
When you’re ready to serve, toss the greens with the dressing. Divide the salad onto plates, then sprinkle with goat cheese, walnuts and beets.