Farm Fresh Roasted Beet Salad with Walnut-Sherry Vinaigrette

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

Cut the tops off the beets, leaving about 1 inch of the stems intact. Scrub the beets clean under running cool water (Do not dry or peel them).

Arrange the damp beets in a single layer on a double sheet of heavy duty aluminum foil and fold the edges together to make a tightly sealed packet.

Place the packet, seam side up, on the foil lined baking tray and place it in the oven. Bake for 30-40 minutes or until they are fork-tender.

Take the packet out of the oven and allow them to cool for about 10 minutes. Remove them from the packet and place them in a large bowl.

Wearing a pair of powder less, non latex gloves, gently rub the skins off the beets (The skins should slip right off).

Trim the stem and root ends as needed and slice the beets in quarters. Arrange them on a serving plate.

Whisk the walnut oil, vinegar, salt and pepper together and drizzle over the beets. Sprinkle the walnuts and cheese evenly over the beets and serve.

* If you can find golden beets at a local farmers' market, they would be beautiful in this salad. Or you can make the salad with red and yellow beets. If you do that, roast the different colored beets in separate packets so the colors don't bleed into each other.