Lately I've been on a salad kick. Not green salads, mind you, but wonderfully diverse salads, usually based upon the basic formula of grain + veggie + dressing + delicious extras. These building blocks are pretty foolproof, at least in my vegetable-loving opinion. In this case, it has resulted in an amazing (and gorgeous) beet salad, whose earthy flavor is highlighted by the acidity of the sherry vinegar. And we all know that beet+nut+cheese is a win-win situation.
The other good thing about these salads is they are good warmish, coldish, or at room temperature. So enjoy, whenever. Make it ahead. Go on a picnic. You get the idea.

golden beet salad

2 large yellow beets
1 1/2 cups cooked brown rice
1/2 cup toasted pine nuts
4 oz. goat cheese, crumbled
1/3 c olive oil
2 tbsp sherry vinegar
1 tbsp diced shallot
salt
pepper

Boil beets in water until tender.
Meanwhile, whisk olive oil, and vinegar in small bowl. Add shallots and salt and pepper to taste, whisk until combined.
Let beets cool a while in the cooking liquid. Slip off skins and chop. Toss with rice, nuts, cheese and dressing. Add pepper to taste.