In this month's recipe, beets get the luxe treatment thanks to a tangy vinaigrette and the hearty crunch of walnuts. And check out the video below for step-by-step guidance!

Chef Rich Mead’s Warm Roast Beet Salad

Makes 6 servings

     INGREDIENTS

-       3 oz arugula

-       4 cups baby beets

-       1 cup toasted walnuts

-       3 oz goat cheese, crumbled

-       1 tablespoon horseradish  (to taste)

-       ¼ cup Dijon vinaigrette

-       ¼ cup beet vinaigrette

    BEET VINAIGRETTE

-       2 small red beets

-       ½ oz red wine vinegar

-       1 teaspoon sugar

-       ½ cup grape seed oil

-       ¼ cup water

-       Salt and pepper to taste

Blend together in mixer until smooth.

    DIJON VINAIGRETTE

-       ¼ cup red wine vinaigrette

-       1 tablespoon Dijon mustard

-       ½ cup olive oil

-       ½ tsp sugar

-       Salt and pepper to taste

DIRECTIONS

Blend together until emulsified.

Toss arugula with beets, walnuts, goat cheese, and horseradish. Add Dijon vinaigrette and toss.

Take beet vinaigrette and spoon onto plates in a seeping motion or around edge or plate. This is for both color and taste.

Place salad on plates, working beet vinaigrette to create desired color and design.

• Chef Rich Mead's cinnamon oatmeal cookie recipe
  
• Chef Rich Mead's roast butternut squash soup recipe
  
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