Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients:

• 4 medium beets, trimmed and scrubbed
• 2 tablespoons olive oil
• 4 cups mixed salad greens
• 4 ounces goat cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• Balsamic vinaigrette (store-bought or homemade)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap each beet individually in aluminum foil, creating a tight seal.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until the beets are tender when pierced with a fork.
4. Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the skin off the beets using your fingers or a knife. Slice the beets into bite-sized pieces.
5. In a large bowl, toss the mixed salad greens with the olive oil. Season with salt and pepper.
6. Arrange the dressed salad greens on plates or a serving platter.
7. Top the greens with the roasted beet slices, crumbled goat cheese, and toasted walnuts.
8. Drizzle the salad with balsamic vinaigrette according to your taste.
9. Serve the roasted beet salad as a delightful and colorful appetizer or side dish.