This easy to make and bursting with flavor Roasted Beet Salad is made with roasted beets, goat cheese, walnuts, baby spinach, and a homemade vinaigrette.
To roast the beets, wrap in foil with skin on and cook in 400 degree F oven until soft, 45-60 minutes depending on the size of your beets. Once cool enough to handle, peel off skin and slice remaining beets to desired size.
You may toast the walnuts, if you desire, but adding them to a small saute pan and cooking over medium heat while constantly stirring until they start to slightly brown and smell toasted, about 5 minutes.
To make the vinaigrette, combine olive oil, vinegar, shallot, and dijon and whisk until fully emulsified.
To serve salad, you may either layer ingredients on chilled salad plates and serve dressing on the side, or you may toss everything including the desired amount of dressing in one large bowl. Top with salt and freshly ground pepper, as desired.