Beet and Goat Cheese Salad with Maple Vinaigrette

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• 2 each medium golden beets (peeled and cut into wedges)
  Ingredient note

  Source: 2 medium golden beets (peeled and cut into wedges)
• 2 each medium red beets (peeled and cut into wedges)
  Ingredient note

  Source: 2 medium red beets (peeled and cut into wedges)
• 1 tablespoon + 2 tablespoons olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 2 tablespoons olive oil
• 1 tablespoon maple syrup
  Ingredient note

  Source: 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
  Ingredient note

  Source: 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
  Ingredient note

  Source: 1 teaspoon dijon mustard
• As Needed salt
  Ingredient note

  Source: 1 pinch salt and pepper; authorized salt/pepper exception.
• As Needed Black pepper
  Ingredient note

  Source: 1 pinch salt and pepper; authorized salt/pepper exception.
• 5 ounces mixed greens
  Ingredient note

  Source: 5 ounces mixed greens
• ½ cup roasted walnuts (chopped)
  Ingredient note

  Source: ½ cup roasted walnuts (chopped)
• 4 ounces goat cheese (crumbled)
  Ingredient note

  Source: 4 ounces goat cheese (crumbled)

1. Preheat your oven to 425 degrees Fahrenheit. Place the beets into a medium-sized baking dish and coat them in the oil. NOTE: If you're making red and yellow beets, separate them in the baking dish if you don't want the color to transfer. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the beets are tender.
2. Add the dressing ingredients to a jar, seal with a lid, and shake to combine.
3. Add the greens to a large salad bowl and toss with the dressing. Mix in the beets and walnuts and then top with the goat cheese. NOTE: This salad looks beautiful served on a platter. If going this route, toss the greens with the dressing and then arrange the beets, walnuts, and goat cheese on top of the dressed greens.