FALL GREENS WITH ROASTED BEETS, CARAMELIZED WALNUTS, AND GOAT CHEESE WITH WALNUT DRESSING

1 pound fresh beets, about 3 small

¼ cup walnuts

1 tablespoon sugar

3 tablespoons plus 1 teaspoon corn oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

3 tablespoons walnut oil

1 teaspoon water

Salt and freshly ground pepper

1 6-ounce bag mixed salad leaves

4 ounces soft goat cheese, crumbled

4 slices center-cut bacon, broiled until crispy and finely chopped

1 Gala apple, peeled, seeded, and finely diced

1. Preheat the oven to 350 degrees. Trim the leaves off the beets, and scrub the beets clean of any dirt or grit. Wrap the beets in aluminum foil and bake for 1 hour, or until fork tender. Remove from the oven and allow to cool. Peel, then cut, the beets into cubes and place them in a small bowl.

2. Place the walnuts, sugar, and 1 teaspoon corn oil in a heavy pan over high heat, and stir until the sugar caramelizes and the walnuts darken slightly. Turn the nuts out onto a lightly greased plate.

3. In a large bowl whisk together the white wine vinegar, mustard, the remaining 3 tablespoons corn oil, the walnut oil, and water. Season with the salt and pepper to taste, and pour half the mixture over the beets to marinate for about 30 minutes.

4. Divide the salad leaves among four plates, and arrange the beets, goat cheese, bacon, and apples on top. Drizzle the salad with the remaining dressing to taste. Sprinkle on the walnuts and serve.

MAKES 4 SERVINGS