Contributed by (Recipe adapted from “Whole Foods Market” at www.wholefoodsmarket.com)

Ingredients

3 large Beets
1/2 C Sherry Vinegar
1 tsp Dijon mustard
1/4 tsp Honey
1 clove Garlic, minced
1/2 C Walnut oil
1/4 C Olive oil
Sea salt and pepper, to taste
ground Black pepper, to taste
1 lb Romaine Lettuce (or spinach, argula, etc…)
1/2 C Walnuts, toasted
4 oz Goat cheese, crumbled (try one of the many Carmelis varieties!)

Instructions

Heat oven to 400°F. Bake beets (covered) for 40 minutes. Remove from oven and let beets sit for 10 minutes then let cool slightly. Whisk the vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. After beets have cooled enough to handle, slip off their skins and slice into bite-sized pieces. Mix beets with half of vinaigrette. Mix lettuce with the rest of the vinaigrette and top with beets, walnuts, crumbled goat cheese and serve.

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