By mid-July, our root cellar is filled with beets of all shapes and sizes from Rosie Creek Farm. Roasting them and serving them in a salad is a classic presentation, and one that really showcases the natural sweetness of Alaskan beets.

We prefer this sherry vinaigrette with the beets as their sweetness lends themselves well to a tart salad dressing.

Roasted Beet and Goat Cheese Salad with a Sherry Vinaigrette

 Serves 4

• 2 pounds assorted beets (the more colors the better!)
• 1 pound mixed salad greens
• 8 ounces goat cheese
• 1 cup walnuts (optional)

1) Place several beets on a piece of aluminum foil in a roasting dish and wrap the foil up tightly. Repeat with the other beets.

2) Roast at 400F until the biggest beet is easily pierced through with a knife (anywhere from 40 minutes-1 hour, depending on the size of your beets). Set aside to cool, then rub the skin off with your hands (might want to wear gloves!) or peel with a vegetable peeler.

3) Once cool, cut into wedges and set in the refrigerator.

4) For the walnuts: Toast in a 300 degree oven for 10-12 minutes, stirring occasionally.

5) For the Goat Cheese: Crumble up into pieces. Set aside in refrigerator.

Sherry Vinaigrette Dressing

•  ½ cup sherry vinegar
• 1 teaspoon dijon mustard
• 1 clove garlic finely chopped, or 1 tablespoon finely chopped shallot
• ½ teaspoon honey
• ½ cup olive oil 
• ¼  cup walnut oil (can be replaced with olive oil)

1) Whisk or blend together vinegar, mustard, garlic/shallots and honey. Slowly add the olive oil. Set aside at room temperature until needed.

To assemble the salad:                                                                                                                                                                  

1) 30 minutes before serving, pull beets out of fridge to warm a little.

2) Pour half the dressing on the beets and toss lightly.

3) Lightly dress the salad greens with dressing.    

4) Assemble greens on plate.

5) Add beets, goat cheese, and walnuts.