Roasted Beet Salad with Goat Cheese and Walnuts Makes 4 servings Beets are another vegetable that has been "rediscovered" in recent years. While beets can be boiled or steamed, this oven-roasting method sweetens and concentrates their flavor. Once baked, they retain their freshness for several days, so be sure to cook extra. 8 small or 4 medium-sized beets, rinsed and trimmed, leaving about 1 inch of stems 2 to 3 ounces goat cheese - plain or herbed ⅓ cup coarsely chopped walnuts, lightly toasted in a skillet until fragrant and one shade darker 4 small handfuls mesclun greens Sweet Lemon Vinaigrette 3 tablespoons red wine vinegar 1 tablespoon lemon juice ½ teaspoon grated lemon zest 1 shallot, minced 1 teaspoon sugar ¼ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon finely chopped fresh thyme 1. Preheat oven to 400 degrees. Place beets on a double thickness of foil and wrap loosely. Roast for 1 to 1¼ hours (depending on size), until tender when pierced. When cool enough to handle, trim stems and slip off skins. Slice into ¼-inch-thick rounds and refrigerate. (Can be made a day or so ahead.) 2. Meanwhile make sweet lemon vinaigrette by stirring all ingredients together in a covered container. 3. Preheat broiler. If goat cheese is in a log, slice int o ¾ - inch - thick rounds. If not, shape 1 ½ - tablespoon portions of cheese into rough rounds. Place on oiled baking sheet. 4. Broil, about 6 inches from elemen t, until cheese begins to melt, wat ching carefully. (Softer cheese may spread a bit on baking sheet. That's okay.) 5 Divide mesclun among four plates, arrange beets over, and drizzle with vinaigrette. Use a spatula to remove cheese and place atop beets. S catter with walnuts, drizzle with a bit more vinaigrette, and serve.