Ingredients:
- 1 pound (450g) beets, various colours if available, scrubbed
- 1 tablespoon (15ml) olive oil
- ½ teaspoon (2.5ml) sea salt
- ¼ teaspoon (1.25ml) black pepper
- ½ cup (50g) walnut halves or pieces
- ¼ cup (60ml) balsamic vinegar
- 1 tablespoon (15ml) honey (or maple syrup for vegan)
- 5 ounces (140g) mixed greens, such as baby spinach, arugula, or spring mix
- 4 ounces (115g) goat cheese, crumbled (feta is also great) (omit for vegan)
- Optional: red onion slivers, chopped parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap beets in foil, or place on baking sheet and roast until tender when pierced with a fork.
- Place foil wrapped package on baking sheet, and roast in oven for 45 mins.
- While beets are roasting, spread walnuts on a separate baking sheet and toast in the oven for the last 5 minutes of beets cooking time, or until fragrant. Watch carefully to avoid burning.
- Once beets are cool enough to handle, peel them (gloves recommended to avoid staining your hands). Cut into wedges or cubes.
- In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until reduced by half and slightly thickened.
- In a large bowl, combine mixed greens, roasted beets, toasted walnuts, and goat cheese (if using).
- Drizzle with balsamic glaze. Toss gently to combine. Garnish with red onion slivers or chopped parsley, if desired. Serve immediately.