Ingredients:

  • 4 medium beetroots (about 1 lb or 450 g)
  • 4 cups mixed salad greens (e.g., arugula, spinach, and watercress)
  • 1 cup goat cheese, crumbled (about 4 oz or 115 g)
  • ½ cup walnuts, toasted and roughly chopped (about 2 oz or 60 g)
  • 1 medium orange, segmented (optional)
  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and trim the beets. Wrap them in aluminum foil and roast in the preheated oven for 45 minutes, or until tender when pierced with a fork.
  3. Once roasted, remove the beets from the oven and let them cool. Once cool enough to handle, peel off the skins and cut into bite-sized cubes.
  4. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
  5. In a large bowl, combine the salad greens, roasted beet cubes, goat cheese, and walnuts. Drizzle with dressing and toss gently to combine.
  6. Transfer the salad to a serving platter or individual bowls and refrigerate for 30 minutes before serving.
  7. Optional: top with orange segments before serving for an extra zing.