Creamy Beet Salad

4 whole beets from the farmers market

2 cups of mixed greens like spinach and arugula

2 shallots thinly sliced

1/2 an apple thinly sliced

1/4 of walnuts

2 ounces of creamy goats cheese

1/2 lemon squeezed mixed with 1/2 cup of olive oil seasoned with salt & pepper

balsamic vinaigrette to drizzle

Method

Roast the beets in the oven. Preheat oven to 375F. Wrap each beet in foil, add 1 tbs of water to each, place beets in baking tray and roast for 40 minutes or until soft in the middle. Let the beets cool, before peeling. Quarter or slice and leave until ready.

Toss the greens with olive oil/lemon dressing. Assemble your salad in a bowl or platter, greens first followed by shallots, apple, beets, walnuts, tear in the goats cheese. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper. Toss when ready to devour.