Beet and Carrot Salad with Goat Cheese

I love this salad. I make it all through autumn. It is hearty and satisfying by itself but also a great side to a meal. There are lots of greens and complex carbs from the carrots and beets and healthy fats from the bits of cheese and dressing. The carrots are sweet and the beets are earthy and add a perfect texture.

Makes 4 servings:

1 pound or 1 large bunch carrots (trimmed, peeled and cut into spears 2 inches long)

2 beets (peeled and cut into roughly the same size pieces as the carrot)

olive oil salt and pepper

1 bag or 7 ounces mixed greens

For dressing:

1/4 cup red wine vinegar

1/2 cup olive oil

1 tablespoon spicy or brown mustard

salt and pepper to taste

Pre heat oven to 375. In large bowl place carrots, beets, olive oil and salt and pepper. Toss to combine and coat well in the olive oil. Place on baking sheet and roast in oven until fork goes in easily. About 25-30 minutes.

To compose dressing place all ingredients in a jar with a tight fitting lid and shake well to combine. Taste and adjust as needed.

Place greens evenly among bowls or plates. Add carrots and beets. Crumble goat cheese on top and add a few teaspoons of dressing. Serve.

If there is leftover dressing you can keep it covered in the fridge for 5 days. Its always nice to have homemade dressing available!