Beet & Goat Cheese Salad with Citrus Vinaigrette

1.Preheat the oven to 400°F (200°C).

2.Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.

3.Once the beets are done, remove them from the oven and let them cool slightly. Unwrap and peel the beets under running water to remove the skin. Cut them into wedges or slices.

4.In a small bowl, whisk together the orange juice, lemon juice, orange zest, lemon zest, honey, and olive oil until well combined. Season with salt and pepper to taste.

5.In a large bowl, combine the mixed salad greens, roasted beet slices, crumbled goat cheese, and toasted walnuts. Drizzle the citrus vinaigrette over the salad and toss gently to combine, ensuring everything is coated with the dressing.

6.Serve immediately, garnished with additional goat cheese and walnuts if desired.