Cherry Tomato and Roasted Beet Salad

1. Preheat oven to 400ºF. 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.

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

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

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