Roasted Beet and Goat Cheese Salad

To make the dressing, pour balsamic vinegar, red wine vinegar, honey and brown sugar into a bowl. Crush garlic directly into the bowl and whisk the mixture. Add olive oil in a slow stream, whisking to combine and emulsify slightly. You can adjust the amounts of ingredients as per your personal taste—I like it to have a heavy sweetness with a bit of tang. Add salt and pepper to taste, and set aside in the refrigerator.

Cut off stems and peel beets under running water (so they don’t stain your fingers!). Dice into 1-inch cubes, toss with olive oil and season with salt and pepper. Place onto a rimmed baking sheet and into a 400-degree oven. Roast until soft throughout when pierced with a fork (about 20 minutes), but do not allow them to take on any color. Remove from oven and cool to room temperature.

To assemble salad: place half of the beets, half of the goat cheese and half of the walnuts over a plate of mixed greens. Pour dressing as desired.

Makes 2 servings.