R oasted Beet Salad with Goat Cheese and Walnuts Makes 4 servings Beets are another vegetable th at has been "rediscovered" in recent years. Locally, both Chip Angell at the Brookin Inn and Rich Hanson of Cleonice almost always have some sort of beet salad on their menus. Steve Mesteller, who farms in Brooksville, grows beautiful beets and he has advi sed us on our crop. Steve said, "Stick with Red Ace," - and we do. We also grow Bull's Blood beets, mostly for their dark red leaves, which we add to our mesclun mix. 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 waln uts, 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, m inced 1 teaspoon sugar ¼ cup extra - virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teas poon finely chopped fresh thyme 1. Preheat oven to 400 degrees. Place beets on a double thickness of foil and w rap 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 ing redients 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.