Roasted Beet & Walnut Salad

Beets were prized by the Romans, who valued the leafy tops as much as the root. Roasting concentrates their earthy sweetness — the foundation of this jewel-toned salad.

Ingredients

• 4 medium beets, scrubbed
• 1/2 cup walnuts
• 5 oz mixed greens or arugula
• 3 oz goat cheese, crumbled
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper

Method

1. Heat the oven to 400°F. Wrap the beets in foil and roast 40–50 minutes until tender, then cool, peel and cut into wedges.
2. Toast the walnuts in a dry pan until fragrant, about 4 minutes.
3. Whisk the olive oil, vinegar, honey, mustard, salt and pepper into a vinaigrette.
4. Toss the greens with half the dressing, then top with beets, walnuts and goat cheese and drizzle the rest over.

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