This delicious salad was served up by Chef Patrik Landberg from Charcoal Restaurant.

Golden Beet Carpaccio Salad with Goat Cheese and Walnuts

• 3 lbs. Golden beets

• 1 cup walnuts

• 12 sprigs thyme

• 1/3 Champagne vinegar

• ¼ cup honey

• 1 cup olive oil

• 2 cups parsley

• 1 cup arugula

• 1 bulb fennel

• 2 each radishes, large

• 8 oz. goat cheese

• Canola oil, as needed

Preheat oven to 375˚ degrees. Pierce the beets with a fork. Place beets in a baking pan and season generously with salt. Place in oven and roast until fork tender, approximately 45 minutes. Cool. With a towel, peel the skins away from the beets.

Over medium heat, add walnuts in a large skillet with 6 sprigs of thyme. Constantly stir until golden brown. Remove from heat.

In a blender, add vinegar, honey and the remaining thyme (just leaves). Blend on medium speed and add the olive oil slowly in a consistent stream. Season with salt and pepper.

Wash the parsley, fennel and radishes. Pick the leaves of parsley and place in a large mixing bowl. Add arugula. Slice the fennel and radishes very thin on a mandolin. Add to the bowl.

Slice beets on the mandolin.

To serve, place ten pieces of beets on a plate and season with salt and pepper. Lightly brush with vinaigrette. Place six walnuts on top of the beets. Place goat cheese randomly on the beets. Add the remaining vinaigrette to the herbs and season with salt and pepper. Place a small handful of herb salad in the center of the beets and walnuts. Yields 10 portions