Roasted Beet Salad With Goat Cheese And Walnuts - cooking recipe

Ingredients

2 1/4 lb baby beets, 1 1/2 inches of stem left attached, halved
1 tbsp extra virgin olive oil
4 oz mixed greens
1/2 cup walnuts, toasted
5 oz goat cheese
None None FOR THE RED WINE VINEGAR DRESSING
1/3 cup light olive oil
2 tbsp red wine vinegar
1 tsp sugar
1 clove garlic, minced
1 tsp roughly chopped fresh thyme leaves

Preparation

Preheat oven to 400\u00b0F.
Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.