Beet Salad with Goat Cheese & Honey-Dijon Vinaigrette
This roasted beet salad hits all the right notes—sweet, tangy, creamy, and crunchy. Great for dinner parties or jazzing up a weeknight meal.
Ingredients
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons vegetable oil
- 10 ounces mixed greens
- About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
- ½ cup walnuts, coarsely chopped
- 3 ounces goat cheese
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