Swiss Chard + Golden Beet Salad

INGREDIENTS
2 bunches of golden beets
Olive oil
White balsamic vinegar
Salt & pepper
1 bunch Swiss chard
Goat cheese
Walnuts

For the dressing:
3 tbsp Olive oil
1 tsp dijon mustard
1 tsp honey
Splash of white balsamic vinegar
Juice of 1 lemon
Salt & pepper

DIRECTIONS
Trim beets and cut into halves or quarters depending on their size. Either is fine but you want them to be relatively uniform so they cook evenly. Place them on a piece of Reynolds wrap, and drizzle with olive oil, balsamic vinegar and salt & pepper. Wrap them up and bake at 400° F for about an hour.

Trim and chiffonade Swiss chard. Wash and spin it dry. Mix dressing and add it to the pan along with the greens. Cook until just wilted. Toast walnuts. 

Assemble with greens on the bottom, then beets, goat cheese, and finally the toasted walnuts on top.