Roasted Beet Walnut Goat Cheese Salad Over Mixed Greens With Balsamic Dressing

This salad is a classic. The first time I ever tried something like this was at a restaurant back home called the Atlas, they make the best combinations of ethnic and unique flavours! This salad is the perfect combination of acidity, creamy and sweet :)

INGREDIENTS:

- Bed of baby mixed field greens 

- 1 medium beet peeled

- Soft or crumbled goat cheese

- 1/4 cup Walnuts

DRESSING:

- 1 TBS balsamic Vinegar

- 2 TBS olive oil

- 1 TSP honey

DIRECTIONS:

- Turn oven onto broil

- Line a baking sheet with tin foil 

- Slice beets thinly and place on baking sheet, allowing to broil for about 5 minutes, then flip (keep and eye on them so they don't burn!)

- Prepare dressing while beets are baking, use a whisk adding in vinegar slowly so emulsify 

- Place a large handfull of mixed greens in a bowl and crumble walnuts on top

- Remove beets from oven and top with goat cheese , then return to the oven for an additional minute to melt the cheese slightly

- Place beets on top of mixed greens, top with a bit more crumbled goat cheese if you like

- Finish salad with drizzling balsamic dressing on top!