Roasted Beet Salad with Goat Cheese and Walnuts

1 lb. of beets, green tops removed (try a mix of red and golden)

2.5 tbsp. olive oil

kosher salt and fresh ground pepper to taste

4 ounces goat cheese, at room temperature

1/4 cup fat-free milk

1 tsp. chopped fresh chives

1/3 cup coarsely chopped walnuts, toasted

1/4 cup chopped fresh parsley

1. Preheat oven to 425 degrees.

2. Scrub beets with a vegetable brush and place ona large piece of aluminum foil. Toss with 1 tablespoon oil and a generous pinch of salt and pepper. Fold the foil around beets to create a packet and place on a rimmed baking sheet. Roast 45 to 60 minutes, until the tip of a pairing knife slides easily into beets. Cool, trim, peel, and cut into wedges.

3. In a small bowl, combine goat cheese, milk and chives. Stir with a fork to make a thick sauce. Season with salt and pepper.

4.To serve spoon the sauce onto 6 plates. Top with beets, walnuts and parsley. Season with more salt and pepper, if needed, and drizzle with remaining oil.