Roasted Beet Salad with Goat Cheese, Walnuts, and Dried Cranberries.

Serves: Six | Prep: 15 min | Cook: 55 min

Ingredients:

Roasted Beet Salad with Goat Cheese, Walnuts, and Dried Cranberries:
1.5 lbs, about 6 medium beets, peeled and small cubed
1 shallot, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp honey
1/2 tsp salt
1/4 tsp pepper
6 cups mixed green salad
1/2 cup goat cheese, crumbled
1/2 cup Roasted Walnuts, roughly chopped
1/4 cup dried cranberries

Directions:
Preheat oven 400F/200C. Place a large piece of foil on a baking tray.

In a jar add shallots, olive oil, balsamic vinegar, honey, salt, and pepper. Shake vigorously.

In a bowl add beets and toss with enough dressing to coat. Place the tossed beets in the center of the foil on the baking tray. Pull the edges of the foil around the beets and seal tightly. Roast beets until they are tender when pierced with a fork, about 30 minutes. Uncover the beets and continue roasting until they are slightly caramelized, shaking the pan occasionally, about 25 minutes longer. Set aside and let cool.

**Tip: if beets are Pre-Boiled, omit wrapping beets with foil. You can just place cooked beets onto baking paper along with the dressing mixture, just enough to coat beets. Roast 25 minutes, shaking the pan occasionally. Set aside and let cool.

While cooling prepare the salad by adding mixed salad to a bowl. Top with goat cheese, roasted walnuts, dried cranberries, and roasted beets. Drizzle with dressing and enjoy!

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