Ingredients:

  • 4 medium red beetroots (about 500g / 1.1 lbs), scrubbed and trimmed
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup walnut halves (50g / 1.75 oz)
  • 2 tablespoons maple syrup (30 ml)
  • 1 tablespoon water (15 ml)
  • Pinch of sea salt
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon honey (5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 4 oz (115g) goat cheese, crumbled
  • 4 cups mixed greens (about 100g / 3.5 oz)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beetroots with olive oil, salt, and pepper. Wrap individually in foil, or roast uncovered. Roast until tender when pierced with a fork (45-60 minutes, depending on size).
  2. Let the beets cool enough to handle. (Optional: Submerge in ice water for faster cooling). Peel the beetroots (the skin should slip off easily).
  3. Combine walnuts, maple syrup, water, and salt in a small saucepan. Cook over medium heat, stirring constantly, until the liquid evaporates and the walnuts are coated and caramelized (about 5-7 minutes). Spread on parchment paper to cool.
  4. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
  5. Slice the beetroots into wedges or rounds. Toss mixed greens with a portion of the vinaigrette. Arrange greens on plates, top with beetroots, crumbled goat cheese, and candied walnuts. Drizzle with remaining vinaigrette.