Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

Ingredients

• 1 bunch dandelion greens rinsed cut into bite-size
• 0.3 teaspoon pepper black freshly ground plus more for seasoning
• 1 bunch swiss chard rinsed cut into bite-size pieces
• 0.3 teaspoon dijon mustard 
• 1 teaspoon tarragon fresh minced
• 3 small golden beets red washed
• 1 tablespoon honey 
• 0.5 cup olive oil 
• 0.5 teaspoon penzey's southwest seasoning plus more for seasoning
• 1 tablespoon shallots finely chopped
• 0.3 cup sherry vinegar (see note)
• 0.5 cup walnuts toasted chopped
• 3 tablespoons water 

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• oven
• knife
• mixing bowl
• blender
• aluminum foil
• mandoline

Directions

1. Preheat the oven to 350°F.
2. Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet.
3. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.)
4. Remove the packet from the oven and set it aside, unopened, for about 10 minutes.
5. Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/4-inch thick rounds (use a mandoline if you have one), and set aside.
6. Combine the vinegar, shallot, honey, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified.
7. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.
8. Place the dandelion greens and the chard in a large bowl.
9. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.
10. Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.
11. Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.
12. Cheese Crisps
13. Preheat the oven to 350°F. Line a baking sheet with a Silpat, or parchment paper.
14. Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat.
15. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
16. Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.