Roasted Beet and Goat Cheese Salad with Orange Vinaigrette

The tartness of citrus plays off the natural sweetness of beets.

Here, you may substitute Chioggia or golden beets, but keep in mind that the red beets will color the other ingredients unless they are dressed separately.

For beets: Preheat the oven to 425 degrees. Remove the tops of 4 red beets, leaving about one-half inch of stem. Wash the beets and put them into a baking pan with one-third cup of water.

Cover tightly with foil and bake for 45 minutes to 1 hour, until they can be easily pierced through with a sharp knife. Uncover the beets and allow them to cool. Peel them, cut off the tops and the bottom tails, and cut into quarters.

For vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red-wine vinegar and 4 tablespoons of orange juice. For salad: Toast one-half cup of walnut pieces, combine in a large bowl with 4 to 6 cups of baby greens and toss with the vinaigrette. Divide among 4 plates.

Arrange beets around the greens, and divide 4 ounces of coarsely crumbled, soft white goat cheese among the plates. If you like, garnish with thin strips of orange peel.

This article appears in the September 2010 issue of Pittsburgh Magazine

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