Instructions: Make Sesame Raisin Vinaigrette and transfer part of it, using funnel, to a squeeze bottle with a small opening (about 1/6 of an inch) at tip. Set aside.

Wash and scrub beets, leaving whole and with peel on. Wrap beets in oiled or Pammed foil, and bake at 350 degrees until tender when pierced but not mushy, about 45 minutes for small beets to 1 1/2 hours for very large beets. Let beets cool. Rub off skins and dice into 1/2-inch cubes.

Just before serving, get out chilled serving plates, and mound with prepared salad greens. Scatter the diced beet over the greens, then, using dressing in plastic squeeze bottle, quickly squeegee a ribbon of dressing over the greens, Scatter onion, cheese, apple, and walnut atop the salad, and serve at once, passing additional dressing at table.

This recipe yields 4 to 6 servings.

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