Low-calorie Roasted Beet Salad

Preheat your oven to 400°F (200°C). Wrap 4 medium beets individually in aluminum foil and bake for 25 minutes, or until tender. Let cool, then peel and dice.

In a large bowl, combine the diced beets with 5 ounces of mixed greens, 1/4 cup of crumbled goat cheese (optional, for added flavor), and 1/4 cup of chopped walnuts.

In a small jar, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, salt, and pepper to taste for the dressing.

Pour the dressing over the salad and toss gently to combine. Serve immediately.