Roasted Beet and Goat Cheese Salad with Balsamic Glaze

Ingredients

• 4 Beets
• about 113 g Goat cheese
• about 142 g Mixed greens
• 1/4 cup Walnuts
• 2 tablespoons Olive oil
• 1/4 cup Balsamic vinegar
• 1 tablespoon Honey
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash the 4 beets thoroughly, then wrap each beet individually in aluminum foil.
2. 2Place the foil-wrapped beets directly onto the oven rack in the preheated oven. Roast for 30 to 40 minutes, or until a fork can easily pierce them. Carefully remove the beets from the oven and let them cool slightly in their foil packets for at least 10 minutes.
3. 3While the beets cool, prepare the balsamic glaze: pour the 1/4 cup of balsamic vinegar and the 1 tablespoon of honey into a small saucepan. Place the saucepan over low heat and simmer for 10 to 15 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Remove from heat and let the glaze cool to room temperature.
4. 4Once the beets are cool enough to handle, unwrap them and carefully peel off their skins. Cut the peeled beets into 0.635 cm thick rounds or wedges.
5. 5In a large serving bowl, combine the about 142 g of mixed greens, the sliced 4 beets, the crumbled about 113 g of goat cheese, and the 1/4 cup of walnuts.
6. 6Drizzle the cooled balsamic glaze, the 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/8 teaspoon of black pepper over the salad. Gently toss to combine all ingredients evenly, then serve immediately.

Substitutions

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