Roasted Beet and Goat Cheese Salad

• beets↗4

  roasted

• Vinaigrette
• shallot↗1 teaspoon

  finely chopped

• balsamic vinegar↗2 tablespoons
• olive oil↗2 tablespoons
• stone ground dijon mustard↗2 teaspoons
• salt and pepper
• Salad
• mixed salad greens↗6 cups
• red onion↗1⁄2 cup

  thinly sliced

• low-fat goat cheese↗1⁄3 cup

Step-by-step instructions

1. 1

   Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).

2. 2

   Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).

3. 3

   In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.