Ingredients:

4 medium beets, scrubbed and trimmed
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or spring mix)
4 oz goat cheese, crumbled
1/2 cup pistachios, shelled and chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup olive oil
Directions:

Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and cut into wedges.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.
In a large salad bowl, combine mixed greens, roasted beet wedges, crumbled goat cheese, and chopped pistachios.
Drizzle the salad with the balsamic vinaigrette and toss gently to combine. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 350 kcal | Servings: 4 servings