Serves: Makes 4 servings (as an appetizer or side dish)
- 2 or 3 medium beets (1 pound total)
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- ½ cup walnut halves
- 1 tablespoon walnut oil
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh thyme leaves, lightly chopped
- Freshly ground black pepper
- 5 lightly packed cups (8 ounces) mixed baby greens, washed and spun dry
- 1 small package (3½ or 4 ounces) fresh goat cheese, cut into chunks
- Preheat the oven to 400°F.
- Trim off the root and stem from the beets. Cut the beets into ½-inch wedges. Put them in a bowl and toss with 1 tablespoon of the olive oil and a pinch of salt. On a baking sheet, arrange the beets with one flat side down. Roast until the bottom side is bubbly and starting to crisp, about 20 minutes. Turn each wedge and continue roasting until the beets are tender, about 7 more minutes. Remove from the oven and set aside.
- Spread the walnuts on a small rimmed baking sheet. Toast in the oven (with the beets, if you want) until the nuts are aromatic, about 10 minutes. Transfer the nuts to a plate to cool.
- Whisk the remaining 2 tablespoons olive oil, the walnut oil, vinegar, and thyme together in a small bowl. Whisk in salt and pepper to taste.
- Toss the greens in a large bowl with just enough of the vinaigrette to very lightly coat them-you'll need about three-quarters of the vinaigrette. Pile one-quarter of the greens on each plate. distribute the beets, goat cheese, and walnuts around and on top of the greens. drizzle with a little of the remaining vinaigrette.