Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
 This roasted beet salad hits all the right notes—sweet, tangy, creamy, and crunchy. Great for dinner parties or jazzing up a weeknight meal. Ingredients For the Vinaigrette 2 tablespoons honey 1½ tablespoons Dijon mustard 3 tablespoons red wine vinegar 1½ tablespoons minced shallots ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup plus 2 tablespoons vegetable oil 2 tablespoons honey 1½ tablespoons Dijon mustard 3 tablespoons red wine vinegar 1½ tablespoons minced shallots ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup plus 2 tablespoons vegetable oil For the Salad 10 ounces mixed greens About ½ lb vacuum-packed roasted beets, cut into wedges (see note) ½ cup walnuts, coarsely chopped 3 ounces goat cheese 10 ounces mixed greens About ½ lb vacuum-packed roasted beets, cut into wedges (see note) ½ cup walnuts, coarsely chopped 3 ounces goat cheese Instructions For the Vinaigrette 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. 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. For the Salad 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. Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). 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. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify. 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. Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). 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. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify. Nutrition Information Powered by Per serving (6 servings) Calories: 242 Fat: 21g Saturated fat: 3g Carbohydrates: 11g Sugar: 9g Fiber: 2g Protein: 4g Sodium: 322mg Cholesterol: 7mg Per serving (6 servings) Calories: 242 Fat: 21g Saturated fat: 3g Carbohydrates: 11g Sugar: 9g Fiber: 2g Protein: 4g Sodium: 322mg Cholesterol: 7mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.