Roasted Beet and Goat Cheese Salad

Ingredients

• 4 medium beets, peeled and quartered
• 3 tbsp olive oil
• salt and pepper to taste
• 5 cups mixed salad greens (arugula and spinach)
• 100g goat cheese, crumbled
• 1/2 cup toasted walnuts, chopped
• 1/4 red onion, thinly sliced
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• fresh thyme for garnish

Method

1. Toss beets with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast at 200°C (400°F) for 30 minutes until tender.
2. While beets roast, whisk together remaining oil, balsamic vinegar, mustard, and honey in a small bowl.
3. Let roasted beets cool slightly, then combine with salad greens, red onion, walnuts, and goat cheese in a large bowl.
4. Pour dressing over and toss gently to coat.
5. Garnish with fresh thyme and serve at room temperature.