Roasted beet salad with shredded greens, golden raisins, and pine nuts recipe

This autumnal salad uses the whole beet the sweet and earthy bulb roasted with rosemary and the mild, supernutritious greens. Manchego, a sheep’s milk cheese from Spain, contributes a buttery texture and tanginess to the mix. Serve with some hearty multigrain country bread to round out the meal.