4 or 5 medium beets
1/2 c white wine vinegar
1/2 c extra-virgin olive oil, or other oil
1/4 c walnut oil, or more olive oil
salt and pepper, to taste
3 c pitted, chopped plums
2 – 3 scallions, chopped, optional
8 c lettuce greens
8 oz goat cheese, crumbled; sub–feta, blue

1. Roast or cook beets according to your preferred method. Cool, peel if you wish, and either cut into thin rounds or chop into small pieces. You can also grate the beets and sauté them for about 8 minutes in some olive oil. Set aside in a medium bowl.

2. Whisk together vinegar, oil(s), salt, and pepper.

3. Add 1/3 c vinaigrette to beets and toss. Add 1/3 c vinaigrette to plums and scallions, if using, and toss. Now, you can put the lettuce greens in a serving bowl, and add the beets and plum mixture, gently tossing to combine, then sprinkle with the cheese. Or, you can put a serving of lettuce greens on a plate, and spoon over the beets, then the plum mixture, topping with the cheese. Pass the extra vinaigrette at the table, if needed.