Invernale Recipe

If using store-bought marinated beets, drain and slice into 1/4-inch slices and skip to the next section. To make marinated beets from scratch: trim and roast or boil whole beets until tender (about 45–60 minutes for roasting at 400°F / 200°C, or 30–40 minutes boiling). Cool, peel, and slice into 1/4-inch rounds.

In a bowl or jar, combine red wine vinegar (3 tbsp), olive oil (1 tbsp), sugar (1 tsp) and salt (1/4 tsp). Add the sliced beets, toss to coat, cover and refrigerate at least 30 minutes (better 2–4 hours) to let flavors develop. Drain before assembling salad.

Preheat a small skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned (about 3–5 minutes). Remove immediately to a plate to stop cooking and let cool, then roughly chop.

In a small bowl or jar, combine balsamic vinegar (1.5 tbsp), Dijon mustard (1/2 tsp), honey (1 tsp) and minced shallot (1 tbsp). Whisk briefly to emulsify while slowly drizzling in the olive oil (3 tbsp) until the dressing comes together.

Season the dressing with salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust seasoning or sweetness—add up to 1/2 tsp more honey or a pinch more salt if desired. Refrigerate briefly if not using immediately; whisk again before dressing the salad.

Place 5 cups of spring mix into a large salad bowl and gently fluff to separate leaves.

Add the drained, sliced marinated beets (1 cup) evenly over the greens.

Scatter the toasted chopped walnuts (3 oz) across the salad.

Crumble the goat cheese (4 oz) over the salad in small pieces so each bite gets some cheese.

Drizzle the prepared balsamic vinaigrette lightly over the salad (use most but reserve a tablespoon or two). Start with about 2–3 tablespoons of dressing, then gently toss the salad to coat. Add more dressing to taste if needed.

Finish with a sprinkle of thinly sliced fresh chives (1 tbsp) and a final grind of black pepper. Serve immediately.