Instructions: To prepare beets: Preheat oven to 350 degrees. In a medium bowl, toss beets in olive oil. Add salt and pepper and transfer to baking sheet or pan. Place in oven and roast till tender (about 45 minutes for the average-size beet). Remove and allow to cool slightly. Remove skins from all beets. Thinly slice yellow beets, cut gold beets into quarters and slice red beets into long thin strips.

Reserve beets separately in shallow dishes.

To prepare vinaigrette: Place all ingredients except oil in a tall cup. Using a hand blender, puree until smooth. Slowly add oil until well combined. Season.

Set aside.

To prepare cheese crisps: Divide cheese into equal 1/4 cup portions. On a parchment-lined baking sheet, make 4 flat piles, separated by about 1 inch.

Place in 350-degree oven until they are medium-tan color. Set aside to cool completely before handling. When cool, they will turn crispy. Carefully remove from sheet and reserve.

To serve, place several slices of yellow beets flat in center of plate.

Arrange striped and red beets around plate. Set greens in center on top of the beets, drizzle with vinaigrette. Place walnuts on plate. Garnish with one cheese crisp per plate, leaning crisp up against greens.

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