4-5 red or golden beets (or combination)
2 ripe red tomatoes, cut into thin slices
2 ripe golden tomatoes (or 1 pint grape tomatoes), cut into thin slices, grape toms halved
1/2 cup walnuts, broken into small pieces
1-2 sprigs, fresh mint, leaves only, torn into small pieces
2-3 sprigs fresh parsley, leaves only, torn into small pieces
1/4 cup olive oil
2-3 teaspoons mild vinegar
salt & pepper to taste
4 ounces goat cheese, crumbled into small pieces
Preheat oven to 400 degrees F.
Rinse beet to get off any dirt. Place on a foil-lined baking sheet. Roast for 45 minutes to 1 hour until tender. (Test with a paring knife). Let beets cool enough so you can handle them. Use a paring knife to peel off skin. Then cut into thin slices.
Place beets and tomatoes in a large mixing bowl. Add herbs and walnuts. Drizzle olive oil and vinegar. Season with salt & pepper. Toss gently to combine. Sprinkle goat cheese crumbles.