ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE

Roasted Beet, Red Onion, & Goat Cheese Salad with Honey-Oregano Vinaigrette image

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 10

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1 pound beets (ends trimmed)
1/4 red onion (very thinly sliced)
8 cups spring greens and/or baby spinach (I like a mixture of romaine and oak leaf lettuces along with baby spinach)
4 ounces goat cheese (sliced into four coins)
2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
2 teaspoons fresh chopped oregano
Salt & pepper

Steps:

Preheat the oven to 425 degrees.
Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.