Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

Vinaigrette: 

2 tablespoons honey 

1½ tablespoons Dijon mustard 

3 tablespoons red wine vinegar 

1½ tablespoons minced shallots 

½ teaspoon salt 

¼ teaspoon ground black pepper 

¼ cup plus 2 tablespoons vegetable oil 

Salad: 

10 ounces mixed greens 

About ½ lb vacuum-packed roasted beets, cut into wedges (see note) or roast your own, much tastier! 😊  

½ cup walnuts, coarsely chopped 

3 ounces goat cheese 

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. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary. 

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately. 

To roast beets: You’ll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave “tails” on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.