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Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

Jennifer Segal
  • minutes
  • Serves 4 to 6

INGREDIENTS

3

1 bunch medium beets, medium

10 oz

Greens, mixed

1 1/2 tbsp

Shallots

1 1/2 tbsp

Dijon mustard

2 tbsp

Honey

1/4 tsp

Black pepper, ground

1/2 tsp

Salt

1 tbsp

Olive oil, extra virgin

3 tbsp

Red wine vinegar

6 tbsp

Vegetable oil

1/2 cup

Walnuts

3 oz

Goat cheese