Roasted Beet Salad with Goat Cheese and Balsamic Dressing

Ingredients

• 2 pounds fresh beets, trimmed
• Olive oil
• Sea salt
• 1/2 cup olive oil
• 1/3 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 package (14 oz.) mixed salad greens
• 2 large oranges, peeled, sectioned and cubed
• 1 container (4 oz.) crumbled goat cheese
• 1 cup toasted walnuts

Directions

1. Preheat oven to 450°F.
2. To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
3. Bake for 45 minutes to 1 hour or until beets are tender.
4. Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
5. To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
6. On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.

Serves: 4