• 450g (1 lb) beet variety of the same size red, yellow or bicolor
• Mixed green salad, such as baby spinach, arugula leaves and fields
• 250ml (1 cup) toasted walnuts
• 250 ml (1 cup goat cheese as Tournevent

• 125ml (1/2 cup chopped shallots
• 375 ml (1-1/2 cups) of port
• 10 ml (2 tsp) sugar
• 125ml (1/2 cup) red wine vinegar
• 5 ml (1 tsp) salt
• 315 ml (1-1/4 cups) olive oil

1. Heat oven to 400F. Wrap beets in aluminum foil, shiny side inside, and place on a baking tray profons little. Roast in oven for 40-90 minutes or until they can be easily pierced with a knife.
2. Remove from oven and cool slightly. Wearing rubber gloves and rub to peel the beets. When they are cool enough to handle, slice them into quarters.

1. While beets are baking, prepare the vinaigrette. Put the shallots in a small saucepan and add enough port for couvri. Reheat over medium-high heat, stirring contineullement. Take care not to burn.
2. When the port is almost entirely evaporated, remove from heat and cool not Reduce puree in a blender with the sugar, vinegar and salt. Slowly add olive oil until the mixture is emulsified.
3. To serve, combine beets and lettuce and place in serving bowl. Drizzle with 15 to 30ml (1-2 tablespoons) of dressing and garnish with toasted walnuts and goat cheese

Servings: 4