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Grilled Beetroot Goat Cheese Salad

Grilled Beetroot and Goat Cheese Salad

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Ingredients
  

  • 1 large beetroot peeled and thinly sliced, like potato-chip thin
  • 4 cups mixed salad greens whatever you like, spinach, arugula, the “spring mix” you forgot you bought
  • 1/2 cup crumbled goat cheese
  • 1/4 cup walnuts chopped, or smashed in a ziplock bag with a rolling pin
  • 2 tablespoons red vinaigrette store-bought is fine.
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Instructions
 

  • Preheat your oven to 400°F (or 200°C).
  • Lay your beet slices on a baking sheet, drizzle them with olive oil, and give them a light sprinkle of salt and pepper.
  • Roast for 20–25 minutes. You’ll know they’re ready when they’re soft and starting to get those sweet, caramelized edges. YUM.
  • Grab a big salad bowl, and toss in your mixed greens. Add your warm beet slices (don’t eat all of them before they make it into the bowl!), the goat cheese crumbles, and the chopped walnuts.
  • Drizzle your red vinaigrette right over everything. Give it a gentle toss, like you’re fluffing a pillow.
  • Add a pinch more salt and pepper and ta-da! You’re done.