I threw this parts-bin special together after scoring some gorgeous organic golden beets at Ballard Market last week. My cooking method for the beets is as follows: Give them a light scrub, then place in a loaf pan. Cover with water, tightly cover pan with foil. Bake at 375F for an hour and 15 minutes. Let them cool, then peel and slice.

I never would have considered putting cheese and beets together, but after enjoying a beet salad at a Boise Restaurant called Fork, all that changed. The creaminess of the cheese pairs wonderfully with the earthy beets.

So—this is what’s in the salad. I can’t really call this a recipe so much as a place to start.

roasted golden beets

pickled shallots

sherry vinaigrette

pickled mustard seeds (they are in the Momofuku cookbook, I just happen to have some on hand)

chopped hazelnuts, toasted in saute pan until golden

crumbled Cougar Gold cheese

Fold beets, shallots and mustard seeds into vinaigrette and let stand for an hour or so. To serve, top with hazelnuts and cheese.