My JewelToned Roasted Beet Salad Recipe - My Recipe Critic

Name: My JewelToned Roasted Beet Salad Recipe - My Recipe Critic
Total time: 65 min
Ingredients: 1 ½ pounds (680g) medium beets, assorted colors if possible, scrubbed and trimmed; 1 tablespoon (15ml) olive oil; ½ teaspoon (2.5ml) kosher salt; ¼ teaspoon (1.25ml) freshly ground black pepper; 3 tablespoons (45ml) extra virgin olive oil; 2 tablespoons (30ml) fresh lemon juice; 1 tablespoon (15ml) honey; 1 teaspoon (5ml) Dijon mustard; ¼ teaspoon (1.25ml) kosher salt, or to taste; ⅛ teaspoon (0.625ml) freshly ground black pepper, or to taste; 5 ounces (142g) baby spinach or mixed greens; 4 ounces (113g) crumbled goat cheese (chevre); ½ cup (75g) toasted walnuts or pecans, roughly chopped

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Love roasted beet salad This easy recipe with honeylemon vinaigrette is a gamechanger Toasted walnuts goat cheese a delicious healthy win Get the recipe now

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Ingredients

1 ½ pounds (680g) medium beets, assorted colors if possible, scrubbed and trimmed
1 tablespoon (15ml) olive oil
½ teaspoon (2.5ml) kosher salt
¼ teaspoon (1.25ml) freshly ground black pepper
3 tablespoons (45ml) extra virgin olive oil
2 tablespoons (30ml) fresh lemon juice
1 tablespoon (15ml) honey
1 teaspoon (5ml) Dijon mustard
¼ teaspoon (1.25ml) kosher salt, or to taste
⅛ teaspoon (0.625ml) freshly ground black pepper, or to taste
5 ounces (142g) baby spinach or mixed greens
4 ounces (113g) crumbled goat cheese (chevre)
½ cup (75g) toasted walnuts or pecans, roughly chopped