Roasted Root Vegetable Salad with Goat Cheese & Walnuts

Directions

1. Preheat the oven to 475°F and place a baking sheet on the center rack to heat.
2. Peel and cut the ½ medium red onion into thin wedges and transfer them to a large bowl.
3. Wash and dry the beets, carrots, celery, potatoes, and thyme; set the thyme aside for later.
4. Cut the beets into thin wedges and add to the bowl with the onion; cut the carrots into ¼-inch rounds and add; halve the celery into ¼-inch pieces and add; cut the potatoes into thin wedges and add; strip the thyme leaves from the stems and add to the bowl.
5. Drizzle the vegetables with olive oil and season with salt and pepper; toss until everything is coated.
6. Carefully remove the hot sheet from the oven, rub it with a little oil, then spread the vegetables in a single layer on the sheet.
7. Roast the vegetables for 15–20 minutes, until they are tender and lightly caramelized.
8. Roughly chop the walnuts and toast them in a skillet over medium heat for 2–3 minutes, stirring frequently.
9. Peel and mince the garlic; whisk together the dressing with olive oil, balsamic vinegar, Dijon, salt, and pepper in a small bowl.
10. To serve, arrange the roasted vegetables on plates, crumble the goat cheese over the top, sprinkle with the walnuts, drizzle with the dressing, and garnish with the remaining thyme.