Roasted Beet Salad with radish, goat cheese crumble, spiced walnuts and birch syrup vinaigrette

YIELD: 500 2 oz. portions

11 lbs. red beets
11 lbs. golden beets
4½ lbs. red radish
1 qt. birch syrup
1 qt. cider vinegar
3 qts. walnut or grape seed oil
9 lbs. walnut pieces
6 2/3 lbs. creamy goat cheese
16 oz. micro greens

1. Roast the beets in a 350°F oven for 45 minutes to 1 hour, or until they are tender and cooked. Cool down, peel and slice into ½" rounds.
2. Slice radishes into paper thin rounds.
3. Whisk together the birch syrup and cider vinegar, and then slowly whisk in the walnut oil to emulsify.
4. Place the sliced beets on a plate and top with the sliced radishes. Garnish with the walnuts and goat cheese, and drizzle the vinaigrette over top. Garnish with a bit of micro greens on side.