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
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.
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.
Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.
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