Roasted Beet Salad with Walnuts and Walnut Oil

• 4 medium fresh beets
• 1/4 cup walnuts, for garnish
• 1 shallot, very finely chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons sherry or walnut vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons walnut oil
• Coarse salt and freshly ground black pepper
• 6 to 8 ounces mache or tender young greens
• 4 to 6 ounces fresh goat cheese

1. Preheat the oven to 375F.
2. Wrap the beets individually in aluminum foil and bake them directly on the oven rack until completely tender, 1 to 1 1/2 hours.
3. Remove from the oven.
4. When cool enough to handle, slip off the skins and slice the beets 1/4 inch thick.
5. Set aside.
6. While the beets are roasting, toast the walnuts on a baking sheet in the same oven until brown, about 10 minutes.
7. Let the nuts cool slightly, coarsely chop them, and transfer to a small bowl; set aside.
8. To prepare the dressing, whisk together the shallot, mustard, and vinegar in a small bowl.
9. Add the olive and walnut oils in a slow stream, whisking constantly, until creamy and emulsified; season with salt and pepper.
10. Just before serving, toss the beets in a little of the dressing to coat.
11. Taste and adjust for seasoning with salt and pepper.
12. In a separate bowl, toss the mache with just enough dressing to coat.
13. Taste and adjust for seasoning with salt and pepper.
14. To serve, divide the greens and beets among the serving plates.
15. Top with a spoonful of goat cheese and a sprinkling of toasted walnuts.
16. Serve immediately.

fresh beets, walnuts, shallot, mustard, sherry, extravirgin olive oil, walnut oil, salt, mache, goat cheese

Taken from www.epicurious.com/recipes/food/views/roasted-beet-salad-with-walnuts-and-walnut-oil-380304 (may not work)