Instructions: Preheat the oven to 400 degrees. Place the beets in a roasting pan with 1/3 cup water. Cover tightly with foil. Roast for 55 minutes to 1 hour, until tender when pierced with a knife. Set aside to cool slightly.

Place the walnuts on a baking sheet; place in the oven and toast for 8 to 10 minutes, until golden-brown. Let cool.

Whisk together the vinegar and sugar in a small bowl until the sugar dissolves. While the beets are still warm, peel them with a paring knife, or twist off the skins with a clean towel you dont mind staining. Cut into bite-size chunks, either in quarters or smaller. Toss with the vinegar mixture, cover tightly and let marinate for at least 1 hour.

Chop enough of the delicate fennel fronds to measure 1 teaspoon. Quarter the fennel bulb and cut out the core. Thinly slice one of the quarters. Set aside the rest of the fennel for another use.

Drain any excess vinegar from the beets, then toss them with the walnuts, fennel slices, fennel fronds, walnut oil and plenty of salt and pepper. Spoon the salad onto serving plates and scoop pretty spoonfuls of fromage blanc on top of each. Drizzle with additional walnut oil and grind some pepper over the top.

Note: Look for fromage blanc, a fresh, soft, slightly tangy cheese, in stores that carry specialty cheeses.

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