Ingredients:

  • 2 medium beets (about 8 ounces/225g total), scrubbed and trimmed
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice, freshly squeezed (15 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 5 ounces (140g) mixed greens, washed and dried
  • 4 ounces (115g) goat cheese, crumbled (chevre preferred)
  • 1 cup mixed berries (strawberries, blueberries, raspberries), washed and sliced if large (120g)
  • 1/4 cup walnuts or pecans, toasted and roughly chopped (30g) (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap in foil or spread on parchment paper on baking sheet. Roast until tender when pierced with a fork. Cool slightly, then peel and slice or dice.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings.
  3. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and mixed berries.
  4. Drizzle vinaigrette over the salad and toss gently to coat. Top with toasted nuts (if using) and serve immediately.