Roasted beets and orange salad

Roasted Beets and Orange Salad with a Balsamic Reduction Dressing and Toasted Goat Cheese Rounds
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Yield: 8 servings

SALAD
8 fresh beets (2-3 inch diameter)
1 head red leaf lettuce
4 oranges
1 cup toasted walnuts

DRESSING:
4 shallots
1 tablespoon vegetable oil
1 cup balsamic vinegar
1/3 cup orange juice
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black
pepper
1/3 cup walnut oil

CHEESE ROUNDS:
1/3 cup panko bread crumbs
1 tablespoon minced fresh thyme
leaves
2 teaspoons minced fresh chives
1 teaspoon salt
1 (8-ounce) log goat cheese
Procedure:
Preheat oven to 350 degrees. Line cookie sheet with foil.
Remove beet leaves within 1 inch of beet. Scrub beets clean and dry them. Place on cookie sheet and roast about 90 minutes, or until tender. Remove from oven and wrap with foil from pan until cool enough to handle. Peel beets, removing stem and root ends. Quarter beets and set aside.
Wash, dry and tear lettuce into pieces. Grate peel from one orange and set aside. Carefully peel and section oranges.
For dressing, sauté shallots in oil over medium heat until very soft. Increase heat to medium-high and add vinegar, juice, grated orange peel, honey, salt and pepper. Bring to boil; reduce heat to simmer and reduce liquid to about 1 cup. Remove from heat, pour into a bowl and whisk in walnut oil.
For goat cheese rounds, combine bread crumbs, herbs and salt in shallow dish. Cut cheese log into 8 slices and gently press each round of cheese into crumb mixture to coat both sides. Spray a foil-lined pan with cooking spray. Set each round of cheese on pan and spray tops of cheese with cooking spray; store in freezer until ready to use. When ready to serve, bake at 375 degrees about 10 minutes.
To assemble, divide lettuce, beets and orange segments onto 8 plates and drizzle with dressing. Sprinkle with walnut pieces and freshly ground black pepper. Carefully set one baked goat cheese round on center of each salad.
Source: Cooks with Wine cooking class