Roasted Beet, Goat Cheese and Toasted Walnut Salad

Beet Salad with Walnut Vinaigrette

5-6 Beets Roasted and sliced

1 Pear thinly sliced

Goat Cheese Crumbled

Toasted Walnuts (1/2 cup or more if you like)

Handful of Mache or Arugula

Arrange the beets and pear on a plate. Sprinkle cheese and walnuts on top. Drizzle with vinaigrette.

Vinaigrette

1 tbs of Dijon Mustard

1 tsp honey

2 tbs of Apple Cider Vinegar

Walnut oil

Salt and pepper

In a bowl add in mustard, honey, vinegar, salt and pepper. Mix together. Whisk in Walnut oil (about 3tbs) until vinaigrette is emulsified. 

Roasting the Beets

To roast the beets, wash them and place in aluminium foil. Drizzle with olive oil and salt. Fold up the foil into a packet and roast for 45 minutes at 400 or until a knife will go through. Let sit for 30 minutes and then peel (you may want to wear gloves).

Toasting the Nuts

Take a dry frying pan and on medium-high heat, add the walnuts. Saute these in the dry pan until you can smell them roasting and immediately take them out. Be careful NOT to burn. Roasting nuts makes all of the difference as well. It brings out a ton a flavor.