Ingredients:

  • 1 ½ pounds (680g) medium beets, assorted colors if possible, scrubbed and trimmed
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5ml) kosher salt
  • ¼ teaspoon (1.25ml) freshly ground black pepper
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1.25ml) kosher salt, or to taste
  • ⅛ teaspoon (0.625ml) freshly ground black pepper, or to taste
  • 5 ounces (142g) baby spinach or mixed greens
  • 4 ounces (113g) crumbled goat cheese (chevre)
  • ½ cup (75g) toasted walnuts or pecans, roughly chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap individually in foil or roast on a baking sheet. Roast until tender when pierced with a fork, 45-60 minutes.
  2. Let beets cool slightly. Once cool enough to handle, rub off the skins with your fingers or a paper towel.
  3. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  4. Cut the peeled beets into wedges or slices.
  5. In a large bowl, combine spinach, sliced beets, goat cheese, and toasted nuts.
  6. Drizzle the vinaigrette over the salad and gently toss to combine. Serve immediately.