Roasted Beet and Goat Cheese Salad w/ Balsamic Vinaigrette

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2 to 3 medium red or golden beets

1/3 cup olive oil SAVE $

3 tablespoons balsamic vinegar 

4 cups spring salad mix, spinach leaves, or herbed salad mix

4 oz goat cheese, crumbled

Salt and pepper to taste

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Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.

Remove beets from oven; allow to cool slightly.

In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.

Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.