Beet Salad

Recipe for the beets and salad, continued from here:

Ingredients:

1 bunch medium beets (about 3)

1 tablespoon olive oil

10 ounces mixed greens (I like a blend of frisee, radicchio and mesclum)

3 ounces goat cheese

1/2 cups walnuts, coarsely chopped

Directions for the beets:

Preheat oven to 425 degrees F. Wipe or scrub the beets clean then trim stems down to one inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

Directions for the salad:

Plce the greens in a large bowl, drizle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide the greens onto plates, then sprinkle with beets, walnuts, and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

Adrienne's Note: Our goat cheese turned bad on us; otherwise, it would be in here! Next time....