Roasted Beet Salad With Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

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Once Upon A Chef


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1 bunch medium beets (about 3)

1 tablespoon olive oil

10 ounces mixed greens (I like a blend of frisee, radicchio and mesclun)

3 ounces goat cheese

½ cup walnuts, coarsely chopped

2 tablespoons honey

1½ tablespoons Dijon mustard

3 tablespoons red wine vinegar (best quality, such as Pompeian Gourmet)

1½ tablespoons minced shallots

½ teaspoon salt

¼ teaspoon freshly ground black pepper

6 tablespoons vegetable or canola oil

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