Elegant!! Roasted Beet Salad, a symphony of textures and flavors that will leave you craving more! 
_____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
**For the Honey-Dijon Vinaigrette:**
– 3 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
_____Directions:_____
1. Preheat oven to 400°F (200°C).
2. Place beets on a large piece of aluminum foil; drizzle with olive oil and season with salt and pepper. Wrap beets in foil, sealing the edges tightly.
3. Roast in the preheated oven until beets are tender, about 1 hour. Allow 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 make the vinaigrette.
5. Place roasted beets in a serving bowl. Add the walnuts and goat cheese.
6. Drizzle with the honey-Dijon vinaigrette and toss gently to combine. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 200 kcal | Servings: 4 servings
