Ingredients
4 medium beets, roasted and sliced
4 cups mixed salad greens (arugula, spinach, or baby kale)
1/4 cup crumbled goat cheese
1/4 cup toasted walnuts or pecans
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
Salt and black pepper, to taste
Fresh herbs (optional), for garnish (such as parsley or mint)
Instructions
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Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, or until tender. Let cool, peel, and slice.
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In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
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In a large bowl, toss salad greens with half of the dressing.
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Arrange sliced beets on top of the greens, then sprinkle with crumbled goat cheese, toasted nuts, and fresh herbs if desired.
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Drizzle the remaining dressing over the salad and serve immediately.