Mixed Beet Salad

1 pound mixed beets

1 Tbsp extra virgin olive oil

1 Tbsp fennel seed

1 head lettuce chopped

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

2 Tbsp honey

1-1/2 Tbsp Dijon mustard

3 Tbsp red wine vinegar

1-1/2 Tbsp minced shallots

1/2 tsp salt

1/4 tsp ground black pepper

6 Tbsp canola oil

Preheat oven to 425°F.  Wipe or scrub beets. Place beets on a large piece of foil; drizzle with olive oil, and fennel seed then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Taste and adjust seasoning if necessary. Toss salad and serve right away