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1
Preheat the oven to 375F.
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2
In a small, heavy, dry skillet, toast the walnuts over medium heat, stirring once or twice, until fragrant and slightly browned, 3 to 4 minutes.
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3
Set aside.
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4
Wrap the beets tightly in aluminum foil (red and gold separately) and roast them in the middle of the oven until fork-tender, 45 to 60 minutes, depending on their size.
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5
Let the beets rest in the foil for 15 minutes.
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6
Then carefully open the foil, letting any residual steam escape, and transfer the beets to a cutting board.
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7
With a small sharp knife, cut off the stems and peel the beets.
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8
Cut the beets into rustic bite-size pieces.
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Reserve yellow and red beet pieces separately.
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10
Increase the oven temperature to 450F.
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11
Using a moist kitchen or paper towel, wipe the mushrooms clean; remove any tough portion of the stems.
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12
Halve or quarter any large mushrooms.
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13
Place the mushrooms in a single layer in a small baking dish.
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Drizzle with 1 tablespoon of the olive oil, season with salt and pepper to taste, and toss to combine.
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15
Roast for 10 to 12 minutes, until the juices are nearly evaporated and the edges of the mushrooms are beginning to brown.
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16
Remove the dish from the oven and turn the mushrooms with a spatula.
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Continue roasting until the mushrooms are uniformly browned and all the liquid has evaporated, 5 to 7 minutes longer.
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18
Set aside to cool.
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19
While the mushrooms are roasting, place the butternut squash in a baking pan that is just large enough to hold it in one layer.
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20
Drizzle with the remaining 1 tablespoon olive oil, season with salt, and toss to combine.
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Roast until the squash can be pierced easily and is lightly browned, 15 to 20 minutes.
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22
Set aside to cool.
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23
For the Gigi Sherry-Shallot Vinaigrette:
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24
Combine the vinegar, shallots, and Dijon mustard in a food processor, and pulse a few times to combine.
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25
With the motor running, slowly drizzle the oil through the feed tube.
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26
Continue mixing until all the oil is incorporated and the dressing is slightly emulsified.
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27
Pulse in the mayonnaise.
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28
Taste, and add salt and pepper as needed.
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29
Store, covered and refrigerated, for up to 1 week.
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30
Divide the beets, butternut squash, and mushrooms among four salad plates.
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31
In a large mixing bowl, combine the greens with the vinaigrette, and toss to combine.
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32
Place a neat mound of the salad in the center of the vegetables.
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Scatter the goat cheese over the salads, and sprinkle with the toasted walnuts.
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34
Serve immediately.
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35
Variations
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36
Fall/Winter: Add pomegranate seeds and/or substitute roasted sweet potatoes for the butternut squash.
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37
Spring: Substitute roasted snap or snow peas or asparagus for the butternut squash.
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38
Summer: Enjoy roasted green or wax beans in place of the butternut squash.
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39
Use your favorite grated or crumbled cheese instead of the goat cheese.
