Name: 🥗 Roasted Beet & Goat Cheese Salad
Ingredients: 4 medium beets; 2 tbsp olive oil; 4 cups mixed greens; 100 g goat cheese, crumbled; 1/4 cup walnuts or hazelnuts, toasted & chopped; 1 tbsp honey; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; Salt & pepper

🥗 Roasted Beet & Goat Cheese Salad

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Ingredients

4 medium beets (golden or red, or a mix)
2 tbsp olive oil
4 cups mixed greens (arugula, spinach, or mesclun)
100 g goat cheese, crumbled (3–4 oz)
¹⁄₄ cup walnuts or hazelnuts, toasted & chopped
1 tbsp honey
2 tbsp balsamic vinegar (or red wine vinegar)
1 tsp Dijon mustard
Salt & pepper

Instructions

Roast beets:

Wrap in foil, drizzle with olive oil, roast at 400°F (200°C) for 40–50 minutes until tender. Cool, peel, slice.

Make dressing:

Whisk vinegar, honey, mustard, salt, pepper, and olive oil until emulsified.

Assemble:

Toss greens with dressing, top with sliced beets, goat cheese, and nuts.