Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette
Ingredients
2- 3 heads of Lil Gem Lettuce
2-3 red beets
½ cup walnuts, coarsely chopped
3 ounces feta or goat cheese
Salad Dressing
2 Tbsp. honey
1½ Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1½ Tbsp. minced shallots
½ tsp. salt
¼ tsp. ground black pepper
¼ cup plus 2 Tbsp. vegetable oil
Directions
Vinaigrette Dressing
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave “tails” on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
