Roasted Beet Salad

• 10 small red beets
• 1/2 cup sherry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon agave nectar or honey
• 1 clove garlic, finely chopped
• 1/2 cup walnut oil
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 pound baby spinach, roughly chopped
• 5 ounces arugula, roughly chopped
• 1/2 cup walnuts, toasted
• 4 ounces goat cheese, crumbled

1. Heat oven to 400u0b0F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
2. Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
3. After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.

red beets, sherry vinegar, mustard, honey, clove garlic, walnut oil, olive oil, salt, baby spinach, arugula, walnuts, goat cheese

Taken from www.epicurious.com/recipes/member/views/roasted-beet-salad-50072479 (may not work)