Roasted Beet and Walnut Salad with Honey-Garlic Balsamic Vinaigrette

2 large beets, ends trimmed
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
3 tablespoons honey
1 1/2 tablespoons dijon mustard
3 cloves garlic, finely minced
1 tsp kosher salt
½ tsp freshly ground black pepper
1/2 cup walnuts, roughly chopped
3 cups romaine lettuce, chopped into bite-size pieces
3 cups baby spinach
4 ounces goat cheese, crumbled

Pre-heat oven to 350 degrees

Wrap the beets separately in foil and roast in the oven for approximately 60 minutes or until fork tender. Remove from oven. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

While the beets roast, whisk vinegar with mustard, honey, garlic, salt and pepper in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Set aside for at least 15 minutes and up to overnight.
Strain out garlic before serving, optional.
Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

Toss the romaine and spinach with the dressing, to taste.  Add the beets and walnuts; toss again. Finally, add the cheese and gently toss.

Makes 2 servings as an entrée; 4 -6 as a side salad.