METHOD
Roast the beets:
Wash the beets and cut the greens, tops, and ends off. Transfer the beets to a small rimmed baking sheet and pour enough water to cover the beets. Wrap the pan tightly with aluminum foil so the beets will steam while cooking for an even roast and the skins will come off easier.
Roast in a preheated 350°F/176°C oven until the beets pierce easily with a knife — 30-45 minutes for baby beets and up to 1 hour for larger beets. Remove the beets from the oven, carefully open the foil to allow the steam to escape, and cool for about 15 minutes. I recommend wearing disposable gloves to remove the skin to avoid dying your fingers. Cut beets into even-sized slices.

Prepare dressing:
Whisk together the olive oil, vinegar, honey, and mustard in a large bowl. Adjust seasoning with salt and pepper to taste.

Assemble the salad, place the greens of choice on the plate, and scatter the roasted beets. Drizzle salad with Sherry honey-mustard dressing. Optional garnish – add chunks of plant-based goat-style soft cheese and toasted nuts.