Roast 4 to 6 whole washed beets .. skin on .. with quartered onions, aromatics such as thyme, pepper, whole unpeeled cloves of garlic, salt.. in a triple thickness of aluminum foil all around, top and bottom. Rest in a sauté pan large enough to hold them all. Place in 350 degree oven, roast til done.. approx. 1 hour. Test with a wooden skewer to see if just tender. Uncover when done. Cool. Peel and slice into large thin slices.

Whip 2 oz. or so goat cheese with 2 Tbl. heavy cream. Add a Tbl. spoon freshly chopped curly parsley, a grate of lemon rind, salt and pepper. Using a piping bag or a small teaspoon, fill just the center of a beet slice w/ the cheese.. cover with another slice of beet .. lay out on a platter and drizzle w/ a good touch of walnut oil, a good squeeze of lemon.

“Fluff up” some upland cress or the tiniest arugula w/ ex. virgin olive oil and red wine vinegar and a few thin red onion shavings.. scatter around the perimeter of the platter. At serving time crush or chop finely a good size handful of walnuts and carefully toast in a 300 degree oven with a Tbl. of butter until they are just barely colored but will smell fragrant. Liberally sprinkle w/sea salt. Scatter over the filled beets. Enjoy!