Roasted Root Vegetable Salad with Goat Cheese & Walnuts

A warm roasted root vegetable salad topped with toasted walnuts, crumbled goat cheese, and fresh thyme, finished with a simple balsamic-Dijon garlic dressing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 250°C (475°F) and position rack in the centre. Place a baking sheet pan in the oven to warm up.

Step 2

Peel, cut into thin wedges, and transfer onion to a large bowl.

Step 3

Wash and dry beets, carrots, celery, potato, and thyme.

Step 4

Peel and cut beets into thin wedges; add to bowl with onion. Peel and cut carrots diagonally into 2/3 cm thick rounds; add to bowl. Cut celery crosswise into 2/3 cm thick pieces; add to bowl. Cut potato into thin wedges; add to bowl. Slide leaves off most of the thyme stems (saving a couple stems for garnishing); add to bowl.

Step 5

Drizzle vegetables with olive oil and season with salt and pepper; toss to coat.

Step 6

Remove sheet from oven and, using a paper towel, rub with a little olive oil. Place vegetables on sheet and spread out. Place in the oven and roast until vegetables are tender, 15–20 minutes.

Step 7

Heat a skillet over medium heat.

Step 8

Roughly chop walnuts.

Step 9

Add walnuts to skillet and, stirring constantly, cook until toasted, 2–3 minutes.

Step 10

Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, olive oil, vinegar, Dijon, salt, and pepper.

Step 11

Serve salad on a plate or in a bowl, sprinkle with walnuts, crumble goat cheese over top, drizzle with dressing, and garnish with remaining thyme. Enjoy!