Instructions: To make salad, wash beets and trim ends. Place beets, one color at a time, in mixing bowl and toss with kosher salt, black pepper, thyme and olive oil. Place beets, keeping each color separate, in single layer in foil-lined baking pans. Cover pans with aluminum foil and roast at 400 degrees for about 1 hour. Uncover and roast about 10 minutes longer, or until beets are tender. When beets are cool, remove skins. Cut into 4 to 6 wedges and transfer to bowls, with colors separated.

Set aside walnut halves that have stayed intact. Slice remaining walnuts and combine with intact halves.

To make vinaigrette, wash horseradish and use vegetable peeler to remove outer brown skin. Using shredder attachment, shred horseradish in a food processor, then use metal blade attachment to finely mince. This should yield about 1/2 cup.

In medium mixing bowl, combine fresh horseradish, vegetable oil, vinegar and black pepper, adding prepared horseradish to taste if desired. Mix vinaigrette well and reserve.

Toss each color of beet separately with walnuts and vinaigrette. Season with kosher salt and black pepper. Mound beets in center of large platter. Sprinkle with chives and surround with slices of prosciutto and leaves of mache or greens of your choice. Serve immediately.

This recipe yields 6 servings.

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