Circle h Farm

--- Dexter, Oregon ---

Circle h Farm is a certified organic farm, growing fruits, vegetables, and herbs for local markets. Circle h delivers CSA boxes to Eugene, Dexter, and Oakridge, Oregon. Also can be found at the Lane County Farmers' Market.

CSA week 11, July 12

It's getting hot out there, people! Much too hot to fire up the oven. Which is why I have a different kind of recipe for you to try:

DIY Solar Oven

Here are some links to some different plans for easy solar ovens. They seem to be worth experimenting with if you're in the mood to bake on a hot day.

Using a pizza box:

Using cardboard boxes, or getting super serious with it:

This link leads to all the solar cooker plans you could ever imagine:

CSA week 10, July 5

This week's recipe is a great way to use those summer squash as well as keep cool as the weather heats up. For me, this chilled soup turned out to be a bit like a dip. Next time I think I'll add some water or extra yogurt. Less avocado might help too. I also used a blender instead of a food processor.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.

CSA week 9, June 28

Purple sprouting broccoli sure is pretty, but what can you do with it? Some who buy it at market tell me they're inspired by a recent trip to Italy to cook it the Italian way. From what I can gather, here is what that may mean...

Sauteed sprouting broccoli

Serves 4 to 6

The sprouting broccoli can be blanched, cooled, drained and refrigerated up to four days in advance.

2 tbsp sea salt, plus ½ tsp
1 large bunch sprouting broccoli (About 450g)
3 tbsp olive oil
1 large garlic clove, thinly sliced
Generous pinch chilli flakes

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender. Serve warm.

CSA week 8, June 21

Summer squash is a lovely, versatile vegetable. But as far as I'm concerned, there's only one way to eat it - in a pie. Here is my all time favorite squash recipe. If you try it, I promise you won't be disappointed.

Zucchini Pie

4 cups thinly cut unpeeled zucchini
1 cup chopped onion
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
8 oz. muenster or monterey jack cheese
8 oz. crescent rolls
2 teaspoons dijon mustard

1. Cook zucchini and onion in butter until tender (about 10 minutes).

2. Stir in parsley and seasonings.

3. Blend eggs and cheese and stir into vegetable mixture. 

4. Place rolls in quiche pan to form crust. Brush with mustard.

5. Pour vegetable mixture into crust.

6. Bake at 375 degrees for 18-20 minutes or until knife inserted in center comes out clean. 

CSA week 7, June 14

Everyone loves strawberries. They're easy to eat! Chow 'em down plain. Chop them up and add sugar and cream. Make a pie. Slice them on top of your french toast. What I'd like to suggest today is make strawberry shortcake - the easiest and fastest way. A couple of friends and I made a strawberry shortcake recipe that they love just the other day. It goes like this...  (and feel free to use whatever biscuit recipe you already like.)

Strawberry Shortcake

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup milk, plus extra for pouring
  • 2 pints strawberries, sliced

1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.

2. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. Place strawberries and remaining sugar (or however much you like) in a bowl; toss gently.

4. Each lucky person eating this gets to assemble their own. Break up a biscuit into your bowl. Add however many strawberries you'd like, and pour milk over the whole thing. It ends up being a little like cereal sometimes if you like a lot of milk with yours. Enjoy!


CSA week 6, June 7

This week's recipe is a fresh take on beets that includes our delicious dill. The Umeboshi vinegar can be found at an Asian food store.

Julienned Beet Salad with Fresh Dill

4 large beets
1 tablespoon finely chopped fresh dill
3 tablespoons Umeboshi vinegar
1 tablespoon barley malt or rice syrup
1 tablespoon soy sauce or tamari
1 1/2 teaspoons olive oil

1. Put beets in medium pot and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until tender, about 45 minutes.

2. Drain beets in a colander and run cold water over them. When they are cool enough to handle, rub off the skins. Cut into matchstick-size julienne strips.

3. Put the beets in a large bowl; add the fresh dill.

4. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari, and olive oil in a small bowl. Pour the mixture over beets and toss until well combined. Set aside at room temperature to marinate for at least 30 minutes.

CSA week 4, May 24

June is almost here! So many goodies are ready to eat, and I've been feeling like rhubarb tends to get lost in the mix. It does require a little more prep than other produce that you could just eat raw, but it's definitely worth it. The easiest, and quickest thing to do with rhubarb (and my favorite) is to make Rhubarb Sauce. Eat it plain like applesauce, or put it on some vanilla ice cream for a refreshing treat!

Rhubarb Sauce

6-8 medium stalks of rhubarb
1/2 to 1 cup sugar

1. Wash your rhubarb and cut into equally-sized pieces. I usually go about an inch long and give or take depending on the thickness of the stalk.

2. Put a small, small amount of water in the bottom of your saucepan, just enough so that the rhubarb doesn't burn to the bottom. If you add to much, your sauce will become watery.

3. Add rhubarb to saucepan and use medium-low heat to cook it down. Keep stirring to avoid burning.

4. Once completely cooked down, remove from heat and add sugar. The amount of sugar is completely up to you. I like slightly tarter rhubarb myself. Remember that things taste sweeter when warm, so don't be afraid to add a little more sugar.

This turns out not to be a super pretty food, unless you add some color to it. I would recommend adding strawberries while the rhubarb is cooking down to give it a pinkish color.

CSA week 3, May 17

Summer isn't quite here yet, but summer squash sure is! We hope you enjoy this fresh recipe for your summer squash, especially when it gets hot out there.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.

CSA week 2, May 10

Welcome to week 2! We've all been enjoying this temperate springtime weather, and our crops have as well. This time around, many of you have ordered broccoli - good choice! Here is a broccoli recipe I've been wanting to try.

Flaky Broccoli Pockets

oil for greasing baking sheet
1 tablespoon butter
1 cup minced onion
1 medium head head broccoli florets, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
2 cups crumbled feta cheese
1 1/4 cups fresh bread crumbs
1/3 cup chopped kalamata olives
2 tablespoons lemon juice
10 sheets thawed phyllo pastry (about 1/2 pound)

1. Preheat oven to 375 degrees. Lightly coat a baking sheet with olive oil.

2. Melt the butter in a large skillet over medium-high heat. Add the onion; saute for 5 minutes. Add broccoli, salt, and pepper; cook, stirring, for 5 minutes. Add the garlic and cook until the broccoli is just tender, 2 to 3 minutes longer. Remove from heat.

3. Stir in the feta, bread crumbs, olives, and lemon juice. Add salt and pepper to taste.

4, Lay a single sheet of phyllo dough on the counter or a cutting board. Lightly brush the top side with oil or melted butter, then top with another sheet and brush with oil or butter. Continue this process until you have 5 sheets layered on top of one another (do not butter/oil the top layer at this point). Repeat this procedure with the 5 remaining sheets to make a second stack.

5. Working with the first stack of phyllo, place half the filling at one short end of the dough, leaving about a 1-inch border of dough. Fold in the sides and gently roll the pastry to make a log. Carefully transfer the pastry to the oiled baking sheet. Brush the top of the log with more oil/butter. Repeat this procedure to make a second log with the remaining phyllo stack and filling and place it on the pan.

6. Bake until pastry is golden and crisp, 25 to 30 minutes. Cut with a serrated knife and serve hot or at room temperature.

First CSA of the Year! Week 1, May 3

Thank you to all who have signed up for our CSA this season. This time, we are excited to bring you personalized boxes filled with produce that YOU have selected. We hope that allowing members to choose what they want will make receiving a CSA more flexible and realistic. No more wondering what to do with the kohlrabi! No more excess produce expiring in your fridge! No more worrying about picking up your box when you're out of town! But all changes take some adjusting to. Give it a shot, see how you like it, and let us know what you think. 

We couldn't resist - springtime calls for a salad recipe. The greens are happy this time of year, and so are the turnips...

Turnip and Apricot Salad with Toasted Walnuts and Creamy Greens Dressing

1/2 cup walnut pieces
4-5 salad turnips, cut into matchstick-size sticks
1/2 cup finely sliced apricots
1 small bunch parsley, chopped
1 bunch turnip or radish greens, coarsely chopped
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup vinegar
1/4 cup plain yogurt
2 shallots, quartered
1-2 chile peppers, stems and seeds removed, quartered
1 clove garlic
2 teaspoons dry mustard
1 tablespoon horsradish
1 teaspoon soy sauce or tamari
salad greens of your choice

1. Toast the walnuts over medium-high heat, stirring constantly, until browned and fragrant. Transfer to a dish to cool.

2. Combine turnips, apricots, and walnuts in a large bowl.

3. Put parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly until ingredients are just combined. Add shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce/tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.

4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.

5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately. 

Now hiring, field crew position

We are hiring one person for the 2018 field season, which starts in April and goes through September. Crew member will primarily harvest culinary herbs by hand, plus assist in weeding and other vegetable harvests. This entry-level, 30-40 hr/week position will gain exposure to general farm operations and have the potential to work into another position in future years. An ideal candidate will have physical and mental aptitude and agility, can-do attitude and willingness to own one’s project, problem-solving skills, excellent communication skills, and a desire for constant improvement. Applicant must have personal transportation to the farm in Dexter. No housing is available. To apply please send cover letter and resume to Sarah at A 1-2 minute video resume would be much appreciated in place of a written resume. Pay starts at $10.75/hr. 

CSA final day! Week 20, September 28

A big thanks to you for participating in this year's CSA and supporting our farm! If you missed any weeks, we will be having two make-up days next Thursday and the following Thursday. Just visit our farm store at and email Emily at with a selection of 6 items. We love growing food for you and hope to see you again in the spring.

In the box this week:

  • Broccoli
  • Spaghetti Squash
  • French Breakfast Radish
  • Bok Choy
  • Sage
  • Melon
  • Green Beans

Bok Choy is a tasty addition to any stir fry.

Sauteed Bok Choy and Broccoli


  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tablespoons canola oil
  • 1 garlic clove, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 to 2 tablespoons soy sauce


Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

CSA week 19, September 21

In the box this week:

  • Shallots
  • Cucumbers
  • Tomatillos
  • Carrots
  • Purple Cabbage/Purple Cauliflower
  • Grapes
  • Thyme

A popular and versatile way to use tomatillos is to make Salsa Verde. There are a couple different ways to do it: a quick, raw version, or the rich, roasted version...


  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Salsa Verde can be simply used as a dip, or as a sauce on chicken or enchiladas!

CSA week 18, September 14

In the box this week:

  • Summer Squash
  • Garlic
  • Grapes
  • Green Beans
  • Sweet Peppers
  • Melon
  • Sungolds

One of Emily's favorite things to do with green beans is Bermuda Salad. This recipe comes from the Moosewood Cookbook:

6 tablespoons olive oil
3-4 tablespoons red wine vinegar
1 ¼ teaspoon salt
2 medium cloves garlic, minced Fresh black pepper
1 ½ cups thinly sliced red onions
3 cups boiling water
1 ½ lbs green beans, trimmed
1-2 cups packed grated cheddar cheese

1. Combine oil, vinegar, salt, garlic and pepper in a medium bowl.
2. Place sliced onions in a colander in sink and slowly douse with boiling water. Drain well and transfer to marinade, mixing well.
3. Steam green beans until just tender transfer to colander and refresh under running cold water. Drain well and add to marinade, along with cheese. Mix gently.
4. Marinate several hours refrigerated or at room temperature.

CSA week 17, September 7

In the box this week:

  • Salad Mix
  • Carrots
  • Broccoli
  • Slicer Tomatoes
  • Potatoes
  • Turnips


Turnip Mashed Potatoes


  • 6 large red new potatoes, skin on
  • 2 large turnips, peeled
  • 1/2 cup cream, heated
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup sour cream
  • Salt and pepper


Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

CSA week 16, August 31

In the box this week:

  • Eggplant
  • Golden Beets
  • Honeydew
  • Sweet Onions
  • Arugula
  • Cucumbers
  • Sweet Peppers

Arugula is a spicy green that can be tossed in a salad or sauteed.

Sauteed Arugula recipe

  • 5 ounces fresh arugula, washed and trimmed
  • 1⁄4 cup reduced-sodium chicken broth
  • pepper
  • 1⁄8 teaspoon onion powder
  • 1⁄8 teaspoon garlic powder
  • 1 1⁄2 teaspoons sesame oil
  • 1⁄4 cup onion, chopped or sliced
  • 1 teaspoon fresh minced garlic
  1. In frying pan, heat chicken broth and spices to boiling.
  2. After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
  3. Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
  4. This makes a great salad topping, or fantastic on top of lumpy mashed potatoes.
  5. **For those who want a more flavor-rich side, try the following:.
  6. Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.


CSA week 15, August 24

In the box this week:

  • Crenshaw Melon
  • Sweet Peppers
  • Chard
  • Carrots
  • Shallots
  • Plums

Swiss Chard Frittata


  • 24 cherry tomatoes
  • 2 cloves garlic, smashed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon light-brown sugar
  • 1/4 teaspoon coarse salt
  • 18 large eggs
  • Coarse salt and freshly ground black pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 large white onions, halved and sliced crosswise into 1/4-inch-thick slices
  • 6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
  • 3/4 cup cow's milk feta, crumbled


  1. Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.

  2. Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.

  3. In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.

  4. Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.

  5. Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

CSA week 14, August 17

In the box this week:

  • Red potatoes
  • Eggplant
  • Sungold cherry tomatoes
  • Garlic
  • Salad turnips
  • Red beets
  • Plums

The salad turnips are a great addition shredded on top of a salad or added to a coleslaw. 

Eggplant Parmesan

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella
  • 1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

     Watch: How to Make Dried Breadcrumbs

  • 2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

  • 3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.


CSA week 13, August 10

Tomato season is upon us! 

In your box this week:

  • Corn 
  • Green beans
  • Carrots
  • Leeks
  • Slicing tomatoes
  • A mix of summer squash

Leeks are great sauteed just as you would an onion or garlic. Chop the white part up until it turns dark green and add it to anything you would an onion. Because it's not as strong as an onion you can also enjoy them raw on salads or sandwiches. 

CSA week 12, August 3

In your box this week:

  • corn on the cob
  • fingerling potatoes
  • salad mix
  • red beets
  • plums
  • tomatoes

Roasted beet salad


  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces salad mix
  • 1/3 cup roasted nut of your choice
  • 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees. 

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 

Place the salad mix in a separate bowl and toss it with enough vinaigrette to moisten. Put the salad mix on a serving platter and then arrange the beets, nuts, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.