Roasted Beet, Goat Cheese, and Mint Salad

1.Preheat oven to 200°C (390°F). Wash and trim the beets, leaving a small part of the stem and root intact to prevent bleeding. Drizzle with a little olive oil, season with salt and pepper, and wrap each beet individually in aluminum foil.

2.Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Cooking time will vary depending on the size of the beets.

3.Once cooked, carefully unwrap the beets and let them cool slightly. When cool enough to handle, peel the beets (the skin should slip off easily) and cut them into bite-sized wedges or cubes.

4.In a small bowl, whisk together the 2 tablespoons of olive oil, balsamic vinegar, and honey (or maple syrup) to create the dressing. Season with salt and pepper to taste.

5.In a large bowl, combine the roasted beet pieces, crumbled goat cheese, and chopped fresh mint. If using, add the toasted nuts and mixed greens.

6.Pour the dressing over the salad ingredients and gently toss to combine. Serve immediately or chill for later. This salad is excellent as a side dish or a light main course.