Roasted Beet Salad with Walnuts and Goat Cheese

Walking through the market, I saw the most beautiful beets. They were piled high upon each with their plump burgandy bodies on proud display, cranberry colored stems stretching back to a vibrant green leafy frame. It was settled in an instant; I had to have these beets. The recipe below is based on one that was passed around among the members of our old CSA.

Roasted Beet Salad with Walnuts and Goat Cheese

• 4 medium beets
• 4 cups packed beet greens
• 4 tablespoons extra-virgin olive oil
• 2 medium shallots, sliced thin
• salt and fresh ground black pepper to taste
• 2 teaspoons balsamic vinegar
• 2 teaspoons red wine vinegar or other interesting vinegar
• 1/2 cup walnuts, toasted in a dry skillet until fragrant
• 4 ounces goat cheese, crumbled--about 3/4 cup

Trim all but the last inch of the stems from the beets. Wash the beets, trim dangling roots and wrap them in aluminum foil. Bake 1 to 1 1/4 hours at 400 degrees, or until a butter knife slides easily through them.

Remove the beets from the oven, open up the foil and let the beets cool until they can be handled comfortably. Be careful now, as the beets are much softer and can be damaged. Rub the warm beets gently with your hands to slip off their skins. Your hands will look like bloody murder, but it rinses right off. Slice the beets into 1/4 inch-thick rounds.

While the beets are roasting, wash the beet greens and let them drip dry. Tear the largest leaves into manageable sizes. If you find you don't have enough greens from your four beets, you may want to supplement with other hearty greens or spinach. I've made this dish both with the beet stems and without, and I prefer it without the stems. Heat 1 T oil in a skillet over medium heat. Add the shallots and saute golden brown and crisp, about 5 minutes. Add the still damp beet greens and saute until wilted. Season with salt and pepper to taste and cool to room temperature.

Place the vinegars in a small bowl and whisk in the remaining 3 T oil until the dressing is smooth. Add salt and pepper to taste then set the dressing aside.

Divide the beet greens among four individual salad plates or arrange one a single large platter as I've done in the photo above. Arrange the beet slices over the greens and drizzle with the dressing. Garnish the salad with toasted walnuts and cheese. Serve immediately, because if you wait the goat cheese will turn pink from absorbed juices.