Balsamic Roasted Beet Salad
6-8 medium size golden and red beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons Dijon mustard
sea salt and freshly ground black pepper
4 ozs baby arugula or spring mix salad greens
1/3 cup roasted walnuts (in 400′ oven for 10 minutes)
4 ozs soft goat cheese (or almond feta if goat cheese doesn’t agree with you)
Preheat oven to 400 degrees. Place beets in a covered dish and roast them for 50 minutes to an hour depending on their size, until a small sharp knife inserted in the middle says they’re tender. Let cool enough to handle. (about 10 minutes)
While beets are cooling, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt and 1 teaspoon pepper and set aside. While the beets are still warm, cut each into cubes or small wedges and place them in a large mixing bowl. Toss the beets with half the vinaigrette, another 1 teaspoon salt and 1/4 teaspoon pepper. Taste to correct seasonings.
Place salad greens in a separate bowl and toss with enough vinaigrette to moisten the leaves (about 1/4 cup). Put greens on a serving platter and then arrange the beets, roasted walnuts and crumbled goat cheese on top. Drizzle with remaining 1/4 cup of viniagrette and serve warm or at room temp.