Roasted Beet Salad with Goat Cheese and Toasted Walnuts

🧂 Ingredients

• 4 small to medium beets
• 2 tablespoons extra virgin olive oil

  plus extra for drizzling on beets
• salt and pepper to taste
• 1 tablespoon white balsamic vinegar
• 1/2 cup walnuts
• 3 cups watercress or seasonal greens of choice
• 2 ounces goat cheese

Instructions

• 1 Preheat oven to 400 degrees. Trim the greens and hard ends off beets and place
  them on a baking sheet or roasting pan lined with aluminum foil. Drizzle a
  little olive oil over the beets and sprinkle them with salt and pepper, then
  fold the aluminum foil around and over the beets to cover them. Bake for 45
  minutes to 1 hour, or until you can easily cut through the beets.
• 2 Prepare the dressing while the beets are roasting by combining the olive oil,
  golden balsamic vinegar, and salt and pepper to taste. Set dressing aside.
• 3 Once beets are done roasting, allow them to cool for about 10 minutes.
  Meanwhile, toast the nuts in the 400 degree oven for 5 minutes, and divide the
  greens between 2 salad plates. Lightly chop nuts after toasting and set aside.
• 4 When beets are cool enough to handle. remove the skin, and slice in to circles,
  ~1/8 inch thick. Divide the beets in half and arrange them in an overlapping
  circle on top of the greens, then divide the nuts between the two plates, and
  place them in the middle of the beets. Divide goat cheese in half and crumble
  over the greens, beets, and walnuts, then drizzle the dressing over the salads
  and serve.

Nutrition Info