Roasted Beet and Carrot Salad with Goat Cheese

This vibrant roasted beet and carrot salad combines earthy flavors with the creamy tang of goat cheese. The sweetness of the roasted vegetables is beautifully enhanced by a light citrus vinaigrette, making it a refreshing and satisfying dish that is perfect as a starter or side. It's vegetarian and gluten-free, appealing to a wide range of dietary preferences.

Ingredients:

• 2 medium beets, peeled and diced
• 2 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 ounces goat cheese, crumbled
• 2 cups mixed greens (such as arugula and spinach)
• 1/4 cup walnuts, toasted and chopped (optional)
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced beets and sliced carrots with olive oil, salt, and pepper until well coated.
3. Spread the beets and carrots on a baking sheet in a single layer. Roast for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. While the vegetables are roasting, prepare the dressing by whisking together honey, Dijon mustard, apple cider vinegar, and fresh thyme in a small bowl.
5. Once the vegetables are roasted, let them cool slightly. In a large bowl, combine the mixed greens, roasted beets, and carrots.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Top the salad with crumbled goat cheese and toasted walnuts, if using. Serve immediately.