We had some striped beets in our CSA box this week and I was tired of the same old beets with dill, so this recipe from Issue 101 caught my eye. I used walnuts instead of pecans, and rosemary instead of oregano-- both suggested variants. Since my beets were light in color, I used sherry vinegar instead of balsamic-- an excellent substitution. My husband thought the beets were tomatoes, but once he tried the salad, we were both contending for the last beet scraps. We love rosemary, goat cheese, and walnut already-- now add the slight bite of the vinegar and the sweet earthy taste of the beets. Delicious.