This soup is a great complement to any asian meal, but just as good on it's own!
Roasting the Beets
Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum. Peel and dice the beets and toss them in olive oil and thyme in a bowl. Arrange the beets on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
Roast in the preheated oven until the beets are tender, 30-35 minutes. Turn the beets over halfway through cooking, after about 15-18 minutes.
Once the beets are done, set aside and let them cool completely.
Toasting the Walnuts
If you are using whole walnut pieces, chop them with a large kitchen knife on a chopping board. Toast them in a skillet, over medium heat, for about 3-5 minutes or just until fragrant and lightly golden. Set aside and let them cool completely.
Mixing the Vinaigrette
Add the vinegar to a small mason jar or bowl. Completely dissolve a dash of sea salt into the vinegar by gently swirling the jar or bowl around for about 30 seconds. Add the dijon mustard and whisk well into the salty vinegar mix, with a fork. Add the honey, and mix well. Whisk in the olive oil with a fork, until completely blended. Set aside. (This vinaigrette will keep well in the fridge for a few weeks).
Putting Together the Salad
Cover each bowl or plate (depending on what you're using) with the greens.
Divide and cover each bowl or plate of greens with the beets, pears and walnuts. With a fork, grate the goat cheese to make it snow over the salad. Drizzle the vinaigrette over the salad, to taste.
This salad pairs really well with the cream of carrot potage!