Salt roasted beets with goat cheese & toasted walnuts

Ingredients

Roasted Beets:

• beets, washed, greens removed
• kosher salt
• a few sprigs thyme and rosemary, optional

Dressing:

• 3/4 cup fresh-squeezed orange juice (store bought works fine, too)
• 1 . rice vinegar or balsamic
• zest of an orange
• 1 small shallot, minced
• chives, minced
• kosher salt
• 1/3 cup extra virgin olive oil
• goat cheese
• walnuts, toasted
• greens, optional

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Preparation

• Roast the beets. Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. Place beets on salt bed. If using herbs, nestle a few sprigs among the beets.
• Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets.
• If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into nice chunks.
• Meanwhile, make the dressing. Place the orange juice in a small saucepan over medium heat and reduce to 1/3 cup. Let cool. Add vinegar, zest, shallots, chives and a pinch of salt. Let sit for 15 minutes. Slowly whisk in the olive oil.
  
• To assemble salad, arrange greens on a platter. Top with goat cheese, walnuts and cut beets. Season with a pinch of salt and freshly cracked pepper. Spoon dressing over salad. As you plate the salad, the ingredients will all toss nicely together.

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