Mesclun Greens with Roasted Beets and Goat Cheese

This is a simple and delicious salad that is perfect for a light lunch or dinner. The mesclun greens are slightly bitter, which pairs perfectly with the sweetness of the roasted beets. The goat cheese adds a tangy flavor, and the walnuts add a touch of crunch. The balsamic vinegar dressing is light and refreshing, and it brings all of the flavors together. If you can't find mesclun greens, you can use any other type of mixed greens.

The history of this salad is a long and winding one. It started with a group of farmers in the south of France who were looking for a way to use up their surplus of beets. They roasted the beets and tossed them with some vinegar and olive oil. The salad was a hit, and it quickly spread to other parts of the country. Eventually, the salad made its way to the United States, where it became a popular dish in restaurants and homes alike.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 bunch mesclun greens
• 1 beetroot, peeled and cubed
• 2 tablespoons olive oil
• 1/4 cup crumbled goat cheese
• 1/4 cup walnut halves
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets with olive oil and salt and pepper to taste.
3. Spread beets on a baking sheet and roast for 15-20 minutes, or until tender.
4. While beets are roasting, wash and dry mesclun greens.
5. In a large bowl, combine mesclun greens, roasted beets, goat cheese, walnuts, and balsamic vinegar.
6. Toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The combination of the slightly bitter mesclun greens and the sweet roasted beets is a classic pairing that works well.
• The addition of goat cheese adds a tangy flavor that balances out the sweetness of the beets.
• The walnuts add a touch of crunch that adds to the overall texture of the salad.
• The balsamic vinegar dressing is light and refreshing, and it brings all of the flavors together.