Roasted Beet Salad with Cherry Tomato and Goat Cheese

🧂 Ingredients

• 12 oz beets

  (about 2 medium beets)
• 8 oz cherry tomatoes, sliced in half

  (I highly recommend chocolate cherry tomatoes)
• chopped roasted walnuts
• 3-4 tablespoons crumbled goat cheese
• chopped herbs such as parsley, for garnishing
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt

  (to taste)
• 1 teaspoon sugar

  (to taste)
• 2 teaspoons honey
• 1 teaspoon minced shallots, optional

Instructions

• 1 Preheat the oven to 390°F (200°C). Trim off the top of your beets and wrap them
  in foil. Once the oven is ready, roast the beets for about from 1 hour to 1 hour
  10 minutes, or until they are tender. Cooking time will depend on the size of
  your beets.
• 2 After roasting the beets, let them cool and chill them in the refrigerator until
  you want to put together the salad.
• 3 When you are ready to prepare the salad, peel off the skin of the roasted beets
  and then chop into ½-¾ inch cubes.
• 4 Whisk together all ingredients to make the dressing. Taste and adjust to your
  liking. Toss the beets and cherry tomatoes with the dressing. Arrange them on
  serving plates and sprinkle chopped walnuts and crumbled goat cheese on top.
  Also sprinkle some chopped green herbs for garnishing if desired.

Nutrition Info