Cherry Tomato And Roasted Beet Salad

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   1. Preheat oven to 400u00b0F. Scrub beets and trim any greens. Pierce several times with fork and individually wrap each beet in foil. Roast in oven for about 1 hour, until tender. Check beets after 45 minutes for doneness and to make sure they aren't too dry. If drying out, sprinkle with some water and rewrap.

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   2. Unwrap beets, and set out to cool. Once beets are cool, peel and slice.

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   3. Combine beets, tomatoes, green onions, and walnuts in a shallow bowl.

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   4. Whisk together remaining ingredients to make dressing. Pour over salad. Lightly toss to coat. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.