I love roasted beets a whole lot, but until recently I left that to the restaurants. I know it wasn’t necessarily hard, but for whatever reason I was too intimidated (or lazy) to roast them at home. As it turns out, I had no reason to be intimidated or lazy, because it really is simple!
One Year Ago: White Gazpacho
Two Years Ago: Sesame Soy Green Beans
Three Years Ago: Peanut Butterscotch Bars

Balsamic Roasted Beet Salad
from Barefoot Contessa (as seen on Food Network)

Ingredients:
-8 medium-sized beets, tops removed and scrubbed
-1/2 cup balsamic vinegar
-1/2 cup extra-virgin olive oil
-2 tsp Dijon mustard
-kosher salt & freshly ground pepper
-8 cups mixed greens
-1/3 cup walnuts, toasted
-4 oz crumbled goat cheese

Directions:
1. Preheat oven to 400F. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast for 50 minutes to 1 hour, until a sharp knife inserted into the middle indicates that they are tender. Unwrap each and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife (they may peel off without a knife).
2. Meanwhile, whisk together the vinegar, olive oil, mustard, 2 tsp salt, and 1 tsp pepper. While the beets are still warm, cut each one in half and then each half into 4-6 wedges. Places them in a large bowl and toss them (while still warm) with half of the vinaigrette, 1 tsp salt, and 1/4 tsp pepper.
3. Arrange the mixed greens on a platter. Top with beets, walnuts, and goat cheese. Drizzle with additional vinaigrette and serve warm or at room temperature. (Beets can also be made ahead and served cold atop the salad)