Roasted Beet Salad with Flash-Pickled Radishes and Chard

Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.

While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes.

Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat.

Sprinkle with 1/2 tsp. salt.

Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined.

Whisk in 2 Tbsp. oil in a slow stream.

While beets are still warm, toss with half of the vinaigrette to coat.

Season with 1 tsp. pepper and 1/4 tsp. salt.

Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt.

Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar.

Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.

Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.

Beets can be roasted and refrigerated up to 3 days in advance.

Vinaigrette can be made and refrigerated up to 5 days in advance.