Golden Beet Salad

Makes 3 servings.

1 pound Red Dog golden beets
1/2 cup walnuts
1.5 Tablespoons white balsamic vinegar
1.5 Tablespoons orange juice
Zest of 1/2 orange
1/2 Tablespoon dijon mustard
1/2 Tablespoon honey
1/2 teaspoon fine kosher salt
Freshly-ground black pepper
1/6 cup golden raisins
1 ounce goat cheese, crumbled
1 Tablespoon walnut oil or olive oil

Arrange a rack in the center third of the oven and preheat to 400°. Meanwhile, prepare your beets for baking. Either place them into a heavy-lidded baking dish or wrap the beets in a tin foil pouch on a sheet pan lined with foil to capture any drippings. (Enclosing the beets in this way helps to steam the beets and keep them tender during the roasting process.) Roast the beets for 30 – 60 minutes or until beets are tender and easily pierced with a pairing knife.

Allow the beets to cool slightly until able to be handled. Then, with a paper or kitchen towel, rub the skins off of the beets to peel. Dice the beets into bite-sized pieces and set aside.

Meanwhile, toast the walnuts in the hot oven for 5 minutes or until slightly golden and aromatic. Once cooled, roughly chop or crush the walnuts. Set aside.

In a medium mixing bowl, combine white balsamic vinegar, orange juice and zest, dijon, honey, salt, and pepper. Whisk to combine. Add golden raisins and beets into the bowl and toss to combine. Allow the beets to marinade, tossing occasionally for, at least, 30 minutes or up to several hours before serving.

Once ready to serve, add the walnuts and goat cheese to the beet salad and toss to combine. Finish the salad with a drizzle of walnut oil and a generous sprinkle of fresh tarragon leaves. Serve immediately and enjoy!