Not one but two types of beets make this side extra colorful and delicious.

To keep the rosy juices of the cookedbeetsfrom saturating the yellow slices, toss them in the vinaigrette separately.

Wait until youre ready to serve the dish to combine the two.

Southern Living Double Beet Salad with Honey-Dijon Vinaigrette on a platter to serve

Credit:Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

We call for black walnuts in this recipe to add a warm, nuttiness to thesalad.

For toasted walnut oil, look for La Tourangelle brand.

Scrub red beets, and leave unpeeled.

Arrange red beets on a large piece of heavy-duty aluminum foil, and wrap tightly.

Bake until tender when pierced with a knife, about 1 hour, 30 minutes.

Unwrap foil, and allow red beets to cool slightly, about 10 minutes.

Rub off and discard skins.

Cut red beets into wedges (about 1/2 inch thick).

Place red beet wedges in a large bowl; drizzle evenly with remaining vinaigrette, and toss to coat.