Berry-Beet Salad

• 1 each fresh red and golden beets
• 1/4 cup balsamic vinegar
• 2 tablespoons walnut oil
• 1 teaspoon honey
• Dash salt
• Dash pepper
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 3 tablespoons chopped walnuts, toasted
• 1 shallot, thinly sliced
• 4 cups torn mixed salad greens
• 1 ounce fresh goat cheese, crumbled
• 1 tablespoon fresh basil, thinly sliced

1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400u0b0 for 30-40 minutes or until tender.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

golden beets, balsamic vinegar, walnut oil, honey, salt, pepper, fresh strawberries, fresh raspberries, fresh blackberries, walnuts, shallot, goat cheese, fresh basil

Taken from www.tasteofhome.com/recipes/berry-beet-salad/ (may not work)