Baby beets
mixed salad greens
crumbled goat cheese
candied walnuts
Roast about 1 baby beet per person: wrap beets in foil and roast for about an hour at 400 degrees, check to see if tender with a fork. Cook longer if needed. Cool and peel before slicing for salad.
Dressing:
1 garlic clove, pressed
¼ tsp Dijon mustard
¼ tsp sugar
¼ tsp sea salt
2 TBS white balsamic vinegar
5 TBS olive oil
fresh ground black pepper to taste
Mix all in jar.
For each individual salad, put a pile of mixed salad greens on bottom, then sliced roasted beets, then sprinkle crumbled goat cheese and a few candied walnuts on top.