Roasted Beet And Goat Cheese Salad

• 4 beets, roasted
• Vinaigrette
• 1 teaspoon shallot, finely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons stone ground dijon mustard
• salt and pepper
• Salad
• 6 cups mixed salad greens
• 1/2 cup red onion, thinly sliced
• 1/3 cup low-fat goat cheese

1. Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
2. Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
3. In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.

beets, vinaigrette, shallot, balsamic vinegar, olive oil, stone ground, salt, salad, mixed salad greens, red onion, lowfat goat cheese

Taken from www.food.com/recipe/roasted-beet-and-goat-cheese-salad-228287 (may not work)