Roasted Beets:

2 pounds multi-color beets, tops and bottoms trimmed, skin quickly scrubbed under water to clean

2 – 3 tablespoons olive oil, as needed

kosher salt, as needed

Whipped Honey Rosemary Goat Cheese:

4-ounces goat cheese, room temperature

1 teaspoon honey

1/2 teaspoon roughly chopped rosemary

Champagne Vinaigrette:

1/4 cup champagne vinegar, best quality possible

1 teaspoon Dijon mustard

1 tablespoon honey, plus or less depending on desired sweetness

2 tablespoons freshly squeezed orange juice

1/4 cup olive oil, best quality possible

1/4 cup canola or vegetable oil, best quality possible

kosher salt, to taste

freshly ground black pepper, to taste

Greens:

4 heads bibb lettuce, thoroughly washed, torn into bite size pieces

Method:

To prepare the roasted beets:

1.   Preheat oven to 400ºF.

2.   On a baking sheet lined with heavy duty foil, add trimmed beets and generously toss with olive oil and salt.

3.   Using a separate sheet of foil, tightly cover sealing all sides. Place in preheated 400ºF oven and allow to roast until just fork tender, approximately 1 – 1 1/2 hours. After 1 hour, check every 10 minutes. If the beets begin to scorch or dry out, add a splash of water before re-sealing and continuing to cook.

4.   Remove from oven and allow to cool at room temperature. Once cool to the touch, use a paper towel to scrub away the peel. NOTE: I highly recommend using powder-free disposable gloves to keep your hands and jewelry from turning red and yellow! – See kitchen note.

5.   Working from stem end to top, cut across the beets into 1/4-inch thick circles.

6.   “Fan” the beets in a circle around the center of each serving plate and set to the side. Set to the side.

To prepare the honey rosemary whipped goat cheese:

7.   In a small bowl, add room temperature goat cheese, honey and rosemary. Using a whisk, whisk until light and fluffy. Alternatively, this can be done in a small food processor pulsing until just combined and fluffy.

To prepare the champagne vinaigrette:

8.   In a mason jar with a tight fitting lid, add champagne vinegar, Dijon, honey, orange juice, olive oil, canola or vegetable oil, salt and pepper. Secure the lid and shake until fully emulsified. Adjust seasoning to taste with additional orange juice, salt or pepper as desired.

To serve:

9.   In a large salad bowl, toss the bibb lettuce in just enough vinaigrette to evenly coat. On the prepared serving plates with the “fanned” beets, divide the lettuce in the center of each plate, allowing the beet circle to still be exposed around the border. “Mound” the greens high creating height while still exposing the beets around the edges.

10.   Using a teaspoon, divide goat cheese by “dolloping” small spoonful’s across each salad finishing with walnuts and a drizzle of the remaining champagne vinaigrette across the beets.

Kitchen Note: Feel free to purchase cooked beets to save on time! Also consider cutting them into wedges for a less “formal” and more rustic presentation.