HEIRLOOM BEET AND ORANGE SALAD

This beet salad has a way of changing folks’ minds about beets. The beautiful colors in this dish are enough to sell most. It’s sophisticated and simple, perfect for a fancy picnic.

2 pounds medium red and golden beets

4 tablespoons extra-virgin olive oil, divided

2 medium oranges, peeled and sliced into rounds

1 ½ tablespoons white balsamic vinegar

2 teaspoons honey

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup chopped walnuts

3 ounces crumbled goat cheese

Preheat the oven to 400 degrees. Cut off the tops of the beets. Place the beets on small squares of aluminum foil, and drizzle them with 1 tablespoon of the oil. Wrap the foil around the beets securely. Place them on a baking sheet, and roast them for 1 hour. Let them cool completely. Unwrap the beets, and then peel and slice them into ¼-inch thick rounds. Layer the beet rounds and the orange rounds in a shallow dish.

In a small bowl whisk together the balsamic vinegar, honey, salt, and pepper. Slowly drizzle in the remaining 3 tablespoons oil while whisking. Pour the vinaigrette over the beets and oranges. Top them with the walnuts and goat cheese. Serve this dish at room temperature or refrigerate and serve chilled.

MAKES 4 TO 6 SERVINGS.