Ingredients
1bunchmedium beets,(about 3)
1tbspextra virgin olive oil
10ozmixed greens
3ozgoat cheese
½cupwalnuts,coarsely chopped
2tbsphoney
1½tbspdijon mustard
3tbspred wine vinegar,best quality such as pompeian gourmet
1½tbspshallots,minced
½tspsalt
¼tspground black pepper
6tbspvegetable oil
Preparation
Preheat oven to 425 degrees F. Wipe or scrub beets clean then trim stems down to 1-inch leave “tails” on. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet.
Roast directly on rack in the middle of the oven for about 1 hour until tender. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done.
Unwrap beets and let sit until cool enough to handle. Use the hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. Taste and adjust seasoning if necessary.
Place the greens in a large bowl, drizzle with about ½ of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again.
Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese. Serve immediately.
