Salade de Betteraves

Ingredients

• 4 medium beets
• 4 oz goat cheese
• 1 cup walnuts
• 5 cups mixed greens
• 2 tbsp honey
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash the beets thoroughly, then wrap each beet in aluminum foil. Place them on a baking sheet.

3. 3

   Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

4. 4

   While the beets are roasting, prepare the honey vinaigrette. In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and black pepper until well combined.

5. 5

   Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.

6. 6

   Once the beets are done, remove them from the oven and let them cool slightly. Peel the skins off under running water, then slice the beets into wedges.

7. 7

   In a large salad bowl, combine the mixed greens, sliced beets, toasted walnuts, and fresh thyme.

8. 8

   Crumble the goat cheese over the salad, then drizzle the honey vinaigrette on top.

9. 9

   Toss the salad gently to combine all ingredients. Serve immediately.