Use the freshest salad greens and herbs you can, organic if possible, for this salad.
30 baby beets, preferably of assorted colors,
trimmed, rinsed, and patted dry
8–9 tbsp. fruity extra-virgin olive oil
6 thin slices walnut bread (not sweet)
2–3 tbsp. champagne vinegar
1 medium shallot, peeled and minced
Freshly ground black pepper
3 4-oz. logs soft goat cheese, halved
6 oz. (about 7 cups) mixed baby salad greens,
washed and dried
5 chives, coarsely chopped
Leaves from 5 sprigs chervil
Leaves from 3 sprigs tarragon
Small sprigs from 2 stems dill
Leaves from 2 sprigs parsley
1. Preheat oven to 400°. Toss beets with 1 tbsp. of the oil and salt to taste, transfer to a large sheet of foil, and fold foil edges together, tightly sealing packet. Roast beets until soft, 30–60 minutes, depending on size of beets. Meanwhile, spread bread slices out on a sheet pan, drizzle with 1 tbsp. of the oil, and lightly toast in the oven. Set toast aside.
2. Unwrap beets, peel, and cut in half. Toss beets with vinegar, shallots, and salt and pepper to taste in a bowl and marinate for 1 hour. Put cheese on a plate, drizzle with 4 tbsp. of the oil, season to taste with pepper, and marinate for 1 hour. Put 1 piece of cheese on each piece of toast, setting plate of oil aside, and heat in 400° oven until warm, 6-8 minutes.
3. Put salad greens, chives, chervil, tarragon, dill, parsley, remaining 2-3 tbsp. oil, sugar, and salt and pepper to taste into a bowl and toss well. Add beets and toss again. Adjust seasonings. Divide salad between 6 plates. Drizzle reserved marinating oil over cheese toasts, then divide toasts between the plates.