Roasted Beet and Goat Cheese Salad with Walnuts

Preheat your oven to 400°F (200°C).

Wrap the beets in foil and place them on a baking sheet. Roast them for 45–60 minutes or until they are fork-tender.

Let the beets cool slightly. Once cooled, peel the skin off and slice the beets into wedges or cubes.

Make the Vinaigrette:

In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), and olive oil.

Season with salt and pepper to taste. Set aside.

Assemble the Salad:

On a platter or in a large bowl, layer the mixed greens, roasted beets, crumbled goat cheese, toasted walnuts, and red onion (if using).

Just before serving, drizzle the salad with the balsamic vinaigrette and toss gently to combine.

Serving and Storage Tips: