Roasted Beet & Goat Cheese Salad with Sherry Walnut Vinaigrette

prep time:: 15 min
total time:: 30 min

Makes 8 servings

Sweet meets savory in this stunning salad. Dappled with goat’s cheese and dark red roasted beets, this baby spinach side dish is lightly coated in a sherry walnut vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor. Serves 8

ingredients

10 small red beets, rinsed
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, minced
1/2 cup walnut oil
1/4 cup olive oil
sea salt and pepper, to taste
ground black pepper, to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled

directions

1
Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a sack out of the foil, sealing tightly. Bake for 40 minutes. Remove from oven and let beets steam in sack for 10 minutes. Undo sack and let cool slightly.
2
Whisk the vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper.
3
After beets have cooled enough to handle, slip off their skins and slice into bite-sized pieces. Mix beets with half of vinaigrette. Mix spinach and arugula with the rest of the vinaigrette and top with beets, walnuts, crumbled goat cheese and serve.

Source: Whole Foods Market Rcipe