Roasted Beet and Goat Cheese Salad

Roasting beets whole in foil, rather than boiling them, keeps their color and sweetness intact instead of leaching it into a pot of water.

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Scrub the beets clean and pat dry.

2. 2

   Rub each beet lightly with olive oil and wrap individually in foil.

3. 3

   Place on a baking sheet and roast for 50–60 minutes, until a knife slides easily into the center. Larger beets will take longer than smaller ones — check each individually.

4. 4

   Unwrap the beets and let cool until just warm enough to handle. Using a paper towel to protect your hands (and prevent staining), rub the skins off — they should slip away easily.

5. 5

   Cut the peeled beets into wedges or 1/2-inch cubes.

6. 6

   While the beets cool, whisk together the 1/4 cup olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.

7. 7

   In a large bowl, toss the mixed greens with about half the dressing.

8. 8

   Arrange the dressed greens on a platter or individual plates. Top with the roasted beets, crumbled goat cheese, toasted nuts, and red onion.

9. 9

   Drizzle the remaining dressing over the top and serve immediately, while the beets are still slightly warm.