Roasted Beet Salad

Ingredients:

• 3 medium-sized beets, washed and peeled
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese (optional for non-vegan)
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup for vegan)
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400¡F.
2. Cut the beets into bite-sized cubes and toss with 1 tablespoon of olive oil. Spread the beets out on a baking sheet and roast for 35-40 minutes, or until the beets are tender and caramelized.
3. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and black pepper to taste.
4. In a large bowl, toss together the mixed salad greens with the roasted beets and chopped walnuts. Drizzle the dressing over the salad and toss to combine. Top with crumbled goat cheese, if using (omit for vegan). Serve immediately.

Roasted Beet Salad is a colorful and delicious salad that’s perfect for any occasion. The caramelized beets add a sweet and earthy flavor to the mixed greens and crunchy walnuts. The tangy balsamic dressing balances out the sweetness of the beets and complements the savory goat cheese. For a vegan version, simply omit the goat cheese and use maple syrup instead of honey in the dressing. This salad is easy to prepare and is a great way to incorporate more veggies into your diet.