Beet the Ordinary with our Roasted Beet Salad with Goat Cheese & Honey-Dijon!

- Chef Steph's Recipes

 INGREDIENTS:

• 6 medium beets, trimmed and scrubbed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup walnuts, toasted and coarsely chopped
• 1/4 cup crumbled goat cheese
• 2 tablespoons fresh parsley, chopped

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

1. Preheat your oven to 400°.
2. Place beets on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap beets tightly in the foil to seal.
3. Roast in the preheated oven until beets are tender, about 1 hour. Allow them to cool, then peel and dice.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
5. In a serving bowl, combine the roasted beets, walnuts, and goat cheese.
6. Drizzle with the honey-Dijon vinaigrette and toss gently. Garnish with chopped fresh parsley before serving.