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1
Preheat the oven to 400.
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2
Brush the beets with olive oil.
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3
Spread the large beets in one roasting pan and the small ones in another one.
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4
Season the beets with salt and add 1/2 inch of water to each pan.
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5
Cover the pans with foil and roast until tender, about 25 minutes for the small beets and 35 for the large.
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6
Let cool, then peel the beets.
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7
Slice the golden beets about 1/4 inch thick and quarter the red beets; keep them separate.
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8
Leave the oven on.
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9
Toast the walnuts on a small pie plate for about 5 minutes, or until fragrant.
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10
Break the walnuts into pieces, toss them with 1 teaspoon of the walnut oil and season with salt.
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11
Leave the oven on.
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12
In a bowl, mix the sherry and balsamic vinegars and a pinch of salt.
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13
Whisk in the 1/4 cup of olive oil, then whisk in the remaining 1 teaspoon of walnut oil.
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14
In a large bowl, toss the sliced beets with half of the dressing.
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15
Arrange them on 4 plates and season lightly with salt.
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16
Heat a large skillet.
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17
Add the beet greens with the water that clings to the leaves and cook over high heat, tossing, until wilted.
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18
Drain well and transfer to the large bowl.
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19
Add the quartered beets, shallot and remaining dressing and toss well.
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20
Mound the wilted greens and beets on the plates.
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21
Set the goat cheese rounds on a small pie plate and bake for about 2 minutes, or until just beginning to melt.
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22
Using a spatula, transfer the cheese to the plates, scatter the walnuts on top and serve.
