Beet and goat cheese fall salad
1 bag or box of mixed baby greens
1 bunch of beets
6 oz goat cheese chevre is a good choice
¼ cup toasted walnuts
¼ cup balsamic vinegar
1 tbsp dijon mustard
½ tsp thyme or one sprig fresh thyme
½ cup canola oil
½ cup olive oil
Salt and pepper
First cut off the top and the bottom of the beet, then place them into aluminum foil with a little salt, olive oil and water. Shut the package tightly.
Roast the beets in a 350-degree oven for an hour. They should be very soft to the touch. After they cool, use your fingers to gently remove the skin by peeling it. Then use a sharp knife and cut them into circles or wedges.
In a small bowl mix the balsamic vinegar with the Dijon mustard to create a thick base and then add the oil slowly while mixing to create an emulsion. Next season with a few thyme leaves and season with salt and pepper.
Toss the lettuce together with the beets, walnuts, salt and pepper and dressing. After you are finished have plated the salad top it with the goat cheese (the beets can dye the goat cheese it is tossed with it). Garnish the salad with fresh cracked pepper.