Preheat the oven to 400°F (200°C). Trim beet greens to about 1/2 inch from the crown and scrub the beets well. Wrap each beet tightly in aluminum foil and place on a rimmed baking sheet. Roast until tender when pierced with a skewer, about 45–60 minutes depending on size. Remove from oven and let cool until you can handle them.

When cool enough to touch, rub the skins off the beets with your fingers or a paper towel. Slice the beets into 1/4-inch thick rounds or wedges, keeping sizes uniform. Place the sliced beets in a shallow bowl or container.

Whisk together 2 tbs extra-virgin olive oil, 2 tbs white wine vinegar, 1 tbs honey, 1 tbs lemon juice, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs fresh thyme leaves (if using). Pour the marinade over the warm beet slices and gently toss to coat. Cover and refrigerate at least 30 minutes to let flavors meld (can be chilled up to 24 hours). Bring to near-room temperature before plating.

Candied Walnuts

Line a small baking sheet with parchment paper or a silicone mat. In a small skillet over medium heat, add 2 tbs granulated sugar and 1 tsp unsalted butter. When the sugar begins to melt and turn clear, add 1 cup walnuts and toss to coat. Continue cooking, stirring frequently, until the sugar crystallizes and then melts again to form a glossy coating, about 3–4 minutes. Stir constantly to prevent burning.

Immediately transfer the candied walnuts to the prepared baking sheet, spreading them into a single layer. Sprinkle 1 tsp sea salt evenly over the nuts. Let cool completely; break apart any clusters. Store in an airtight container if not using right away.

Whipped Goat Cheese

Place 8 oz room-temperature goat cheese, 3 tbs cream (or milk), 1 tsp honey and 1 tsp freshly ground black pepper into the bowl of a food processor or a large mixing bowl if using an immersion blender. Blend until very smooth and airy, about 45–60 seconds in a food processor (longer with an immersion blender). Scrape down sides and blend briefly to ensure uniform texture. Taste and adjust salt or honey if desired.

Transfer whipped goat cheese to a small bowl and chill briefly if it becomes too soft to pipe or spoon attractively. You can pipe with a piping bag or spoon quenelles for plating.

Balsamic Vinaigrette & Assembly

In a small jar or bowl whisk together 2 tbs aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp salt until combined. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Stir in 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

To assemble (serves 4): If using greens, arrange 1 cup mixed baby greens per plate in a loose bed and lightly dress with 1–2 tsp of the balsamic vinaigrette. Arrange marinated beet slices over the greens, dividing evenly.

Place 2–3 generous tablespoons of whipped goat cheese on each plate — either piped rosettes or spooned quenelles — beside the beets. Scatter about 1/4 cup candied walnuts over and around the beets and cheese (adjust to taste). Drizzle additional balsamic vinaigrette lightly over the beets and cheese (about 1 tsp per plate) and finish with a small pinch of flaky sea salt and a grind of black pepper.

Serve immediately at room temperature so the whipped cheese is creamy and the beets’ flavors are prominent. Leftovers: keep beets and walnuts separate in airtight containers in the refrigerator for up to 3 days; whipped goat cheese for 2 days.