Ingredients

• 1 pound beets (about 3 medium), red, gold, striped or a mix
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 medium head frisee, cleaned and torn (about 8 cups)
• 1 bunch watercress, cleaned and stems trimmed (about 3 cups)
• 1/4 cup walnuts, toasted and roughly chopped
• 4 ounces goat cheese, sliced or crumbled
• 8 long, angled baguette slices, toasted
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons walnut oil
• 1 tablespoon finely minced shallot
• 1 teaspoon minced fresh thyme leaves

Instructions

1. Special equipment: Salad Spinner Whisk Mixing Bowl Mixing Spoon Knife for slicing vegetables Cutting Board Cookie Sheet Measuring Spoons Measuring Cups Aluminum Foil Basting Brush Salad Plate or Bowls
2. Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
3. Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
4. Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.