Roasted-Beet Salad With Goat Cheese and Walnuts

• 3 large or 6 medium beets
• 3/4 cup walnuts
• 6 cups torn greens, one type or an assortment
• 13 cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 4 ounces goat cheese

1. Heat the oven to 400.
2. Wash the beets, and while they are still wet, wrap them individually in foil.
3. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes.
4. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
5. Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
6. Rinse and dry the greens and put them in a large bowl; add the walnuts.
7. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper.
8. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy.
9. Taste and adjust the seasoning.
10. Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates.
11. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens.
12. Crumble the goat cheese on top, and serve.

beets, walnuts, torn greens, olive oil, redwine vinegar, shallot, mustard, salt, goat cheese

Taken from cooking.nytimes.com/recipes/1014717 (may not work)