Instructions: For the Salad: Heat the oven to 425 degrees. Cut away the beet leaves by slicing across the top end of the beet, about 1/2-inch above where the stems and root meet (save the leaves for another purpose).

Scrub the beets under warm water with a vegetable brush. Place them in a baking dish, and add about 1/4 inch of water. Cover tightly with foil and bake 30 minutes to 1 hour, depending on the size of the beets. Medium beets take about 45 minutes, small ones 30, and really large ones take an hour. Test for doneness by sticking a knife into a beet. It should slide in easily. Remove the beets from the heat and allow to cool.

When the beets are cool, slip their skins off by rubbing with your fingers. Cut the beets in half lengthwise, then slice or cut them in small wedges.

Toast the pecans in a dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty and are lightly browned, 8 to 10 minutes. Transfer them immediately to a plate or bowl. Toss the beets with the salad greens, pecans, goat cheese and fresh herbs.

For the Dressing: Mix together the balsamic and Sherry vinegars, salt and pepper to taste, garlic and mustard. Whisk in the walnut and olive oils. Taste; if you want the dressing to be a bit more tart, add another teaspoon of vinegar. Toss with the salad and serve.

This recipe yields 4 to 6 servings.

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