Roasted Beet And Goat Cheese Salad With Dijon Vinaigrette

• 4 medium fresh beets, with greens cut off
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 3 cups mesclun or baby greens
• 2 ounces goat cheese, roughly crumbled
• 2 tablespoons broken walnuts
• 1 tablespoon coarse dijon mustard
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil

1. Cit beets into quarters, toss with 2 tbsp olive oil and salt, and put beets on a baking sheet in a 350 degree oven.
2. Roast beets for 20 minutes or until fork tender, stirring about halfway through cooking time.
3. Let beets cool for 5-10 minutes. Toss with greens, walnuts and goat cheese.
4. Combine dijon mustard, vinegar and oil until well combined and pour over salad.Toss lightly and serve.

fresh beets, olive oil, salt, baby greens, goat cheese, walnuts, mustard, red wine vinegar, olive oil

Taken from food52.com/recipes/1703-roasted-beet-and-goat-cheese-salad-with-dijon-vinaigrette (may not work)