Northampton Beet Salad

Ingredients

• Salt and pepper - To taste
• Honey - 1 teaspoon
• Dijon mustard - 1 teaspoon
• Balsamic vinegar - 2 tablespoons
• Olive oil - 1/4 cup
• For the vinaigrette: -
• Walnuts - 1/4 cup, chopped
• Goat cheese - 1/2 cup, crumbled
• Mixed salad greens - 4 cups
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Beets - 4 medium

Instructions

1. Preheat the oven to 400°F. Wrap the beets in foil and roast for about 1 hour, or until tender. Let cool, then peel and cut into wedges.
2. While the beets are roasting, prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
3. Place the salad greens in a large bowl. Drizzle with half of the vinaigrette and toss to coat.
4. Divide the greens among 4 plates. Top with the beet wedges, crumbled goat cheese, and chopped walnuts.
5. Drizzle with the remaining vinaigrette before serving.