Beetroot Salad with Lemon Vinaigrette

Instructions

1. 1

   Roast the Beetroots

   • Preheat your oven to 400°F (200°C).
   • Place each beetroot on a piece of aluminum foil, drizzle with 1 tbsp olive oil, and wrap tightly.
   • Place the wrapped beets on a baking sheet and roast for 45-50 minutes, or until a knife inserts easily into the center.
   • Remove from the oven and let them cool for 15-20 minutes, until you can handle them.
   • Once cooled, use a paper towel or gloves to peel the skins; they should slip off easily. Dice the beets into 1/2-inch cubes.
2. 2

   Prepare the Lemon Vinaigrette

   • While the beets roast, make the dressing.
   • In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-combined and creamy.
3. 3

   Toast the Walnuts