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1
Preheat the oven to 400F.
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2
Remove the beet greens, if attached, leaving 1 inch of stem to avoid piercing the skin.
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3
Put the beets in a baking dish (use separate dishes for red and golden beets as red beets bleed).
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4
Add 1/4 inch of water, cover, and bake until the beets are tender when pierced, 40 minutes to 1 hour, depending on size.
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5
Add more water if the beets threaten to cook dry.
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6
When the beets are cool enough to handle, peel and cut into wedges.
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7
In a small bowl, whisk together 2 tablespoons of the olive oil, 1 tablespoon of the walnut oil, the sherry vinegar, the shallot, and salt and pepper to taste.
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8
Let stand for 30 minutes to allow the shallot flavor to mellow.
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9
Taste and adjust the seasoning.
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10
Preheat the broiler.
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11
With a serrated knife, slice the baguette on a sharp diagonal to make 4 dramatic slices about 7 inches long and 1/4 inch thick.
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12
(You will have leftover bread.)
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13
Using 1 tablespoon of the olive oil, brush the slices lightly on both sides.
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14
Put on a baking sheet and broil on both sides until lightly browned.
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15
Reduce oven temperature to 350F.
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16
Put the goat cheese in a lightly oiled baking dish and top with the 1 teaspoon olive oil.
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17
Bake until cheese is soft and warm to the touch, 10 to 12 minutes.
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18
While the cheese bakes, toss the salad greens with enough of the dressing to coat them lightly.
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19
Season with salt and pepper to taste and arrange on 4 plates.
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20
Toss the beets with some of the dressing and season with salt.
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21
(Toss red and golden beets separately.)
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22
Scatter the beets over the greens.
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23
Divide the warm cheese among the 4 toasts, spreading it evenly.
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24
Garnish each salad with a cheese-topped toast.
