Beetroot and Goat Cheese Salad with Walnuts and Balsamic Glaze

Preheat oven to 400°F (200°C).

Wash and trim the beetroot. Wrap each beetroot individually in foil with a drizzle of olive oil, salt, and pepper.

Roast the beetroot for 30-45 minutes, or until tender when pierced with a fork. Cooking time depends on the size of the beets.

While the beetroot is roasting, toast the walnuts. Spread the walnuts on a baking sheet or in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to prevent burning.

Once the beetroot is cool enough to handle, peel and slice or cube them.

In a large bowl, toss the mixed greens with a light drizzle of olive oil, salt, and pepper.

Arrange the mixed greens on a platter or individual plates. Top with the roasted beetroot, crumbled goat cheese, and toasted walnuts.

Drizzle with balsamic glaze before serving.