Roasted Beet Salad with Greens

Roasted Beet Salad with GreensAdapted from Bouchon by Thomas Keller

Serves 4

½ cup toasted walnuts, coarsely chopped
4 small beets (about the size of a golf ball)
2 tablespoons plus 1 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tsp red wine vinegar
Greens (Watercress, Mâche, Arugula or Mesclan Mix)
2 tsp minced shallots
2 tsp minced chives
2 tsp chervil leaves
2 tsp tarragon leaves
2 tsp Italian parsley
3 T Walnut Vinaigrette
1 T. Dijon mustard
4 tsp champagne vinegar
4 tsp lemon juice
½ cup walnut oil
Kosher salt and freshly ground black pepper
4 oz. Oregon blue cheese or fresh goat cheese
Walnut Oil

• Preheat oven to 350°

• Spread the walnuts on a baking sheet and toast for about 10 minutes, until browned and fragrant. Set aside to cool.

• Wash the beets and trim the stem to about 1 inch. Place them in a small baking pan and toss with the 2 tablespoons of olive oil, 2 tablespoons water, ½ teaspoon salt, and 1/8-teaspoon pepper. Cover the pan with aluminum foil and roast for about 50 minutes or until there is no resistance when the beets are pierced with a sharp paring knife. Remove the beets from the oven and let cool.

• When they are cool enough to handle, skin the beets under running water (beet stain washes off easily with cool water). Trim away and discard the stems and any roots. Quarter the beets, place them in a bowl, and toss with a pinch each of salt and pepper, the remaining 1 teaspoon olive oil, and the vinegar. Set aside.

• Place the greens in a small bowl. Toss with the shallots, herbs, and about 1 tablespoon of the vinaigrette, or just enough to lightly coat the greens, Season to taste with salt and pepper.

• Place a mound of the greens in the center of each plate. Arrange the beets around the greens and garnish with the walnuts and then the blue cheese. Spoon a little additional dressing around each salad and drizzle the plates with a little walnut oil.