Roasted Beet Salad With Goat Cheese And Walnuts

• 2 1/4 lb baby beets, 1 1/2 inches of stem left attached, halved
• 1 tbsp extra virgin olive oil
• 4 oz mixed greens
• 1/2 cup walnuts, toasted
• 5 oz goat cheese
• None None FOR THE RED WINE VINEGAR DRESSING
• 1/3 cup light olive oil
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp roughly chopped fresh thyme leaves

1. Preheat oven to 400u0b0F.
2. Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
3. Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
4. Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.

baby beets, extra virgin olive oil, mixed greens, walnuts, goat cheese, red wine vinegar, light olive oil, red wine vinegar, sugar, clove garlic, thyme

Taken from recipes-plus.com/api/v2.0/recipes/37839 (may not work)