1 cup spring mix, baby spinach or baby romaine leaves
2 cloves garlic, crushed
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp honey
Freshly cracked black pepper
Preheat oven to 425°F. Wrap beets individually in foil. Roast for 45 minutes to 1 hour, until tender. Remove beets and unwrap foil to let them cool before handling.
Run beets under cool water and gently rub skin to remove.
Slice beets about 1/2 inch thick.
While beets are cooking, prepare dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
To make salad, arrange lettuce on 4 plates. Divide beet slices evenly among plates. Top with goat cheese and walnuts and drizzle with dressing.
Keywords: beet salad, salad with goat cheese, beet salad with walnuts