Roasted Beet Salad

3 large beets, washed and cut into wedges

6 sprigs fresh thyme plus 1 tsp fresh thyme leaves

7 tbs extra-virgin olive oil, divided

2 large ribs celery, sliced 1-inch thick

1 tsp walnut oil

3 tbs rice vinegar

1/2 tsp ground cumin

1/2 tsp garlic pepper

4 c loosely packed spring garden mix or arugula

3 oz firm goat cheese, crumbled

- Preheat oven to 400 degrees. Place beets and thyme sprigs in large bowl; drizzle with 2 tablespoons or the olive oil. Toss to coat evenly; spread on baking sheet. Roast beets 35-40 minutes or until just tender and can be pierced with a sharp knife. Remove from oven; let stand 10 minutes. Discard thyme sprigs.

- Peel beets and cut into bite-size pieces. Place beets and celery in large bowl; set aside. Place remaining 5 tablespoons olive oil in small bowl; add thyme leaves, walnut oil, cumin, and garlic pepper; mix to combine. Pour over beet mixture; toss lightly to coat.

- Arrange greens on individual chilled plates. Top with beet mixture, then with goat cheese, and serve.