Roasted Beet Salad with Goat Cheese & Candied Walnuts

Roasted beet salad with goat cheese is one of those combinations that's been on upscale restaurant menus for thirty years because it's simply a great set of flavors together. Earthy sweet beets, creamy tangy goat cheese, candied walnuts that add a bit of crunch and sweetness — and an orange vinaigrette that ties everything together brightly. Not complicated. Just well-conceived.

Ingredients (serves 8): - 6 medium beets (a mix of red and golden if available) - 7 oz fresh goat cheese (chèvre) - 1 cup candied walnuts (see below) - 5 oz arugula or mixed greens - 2 tablespoons fresh chives, minced

Orange Vinaigrette: - 3 tablespoons extra virgin olive oil - 1½ tablespoons fresh orange juice - 1 tablespoon sherry vinegar or red wine vinegar - 1 teaspoon Dijon mustard - 1 teaspoon honey - Salt and pepper

Candied Walnuts: Toss 3 ½ oz walnut halves with 2 tablespoons sugar and a pinch of salt in a dry skillet over medium heat, stirring constantly until sugar melts and caramelizes around the walnuts, about 4 minutes. Spread on parchment to cool.

Instructions: Wrap beets individually in foil. Roast at 400°F for 45–60 minutes until completely tender when pierced. Cool, then rub the skins off with paper towels. Slice or quarter.

Whisk all vinaigrette ingredients. Toss greens with half the dressing. Arrange on plates, top with beets, crumbled goat cheese, and candied walnuts. Drizzle remaining dressing.

Pro Tips: Use gloves when handling red beets to avoid staining your hands. Golden beets are milder and don't bleed — for a stunning visual effect, use both colors on the same plate.