Roasted Beet & Yellow Pepper Salad with Capers

3 beets
1 yellow pepper
2 scallions, chopped
1/2 cup basil, chopped
2 tbsp capers, drained
1/4 cup parmigiano reggiano, grated

walnut oil
grainy mustard
lemon juice
white wine vinegar (or your favorite vinegar)
salt and pepper

Roast the beets: chop off the greens about an inch above the top of the beet. Prepare two layers of tin foil to create a packet around the beets. Place the beets inside with a generous sprinkling of olive oil. Seal and roast in a hot oven (400 or so) for about an hour. I generally do this as I'm cooking dinner the day before I plan to use the beets, then I just chuck 'em in the fridge still in the foil packet and skin them the next day. Anyway, when the beets are cool enough to handle, slip off their skins and tops.

Chop the beets and yellow pepper into 1 inch pieces and place in a large bowl. Add the chopped scallions, basil, and capers.

Mix the dressing ingredients, adjusting quantities to taste, pour over the salad. Stir to combine and sprinkle the cheese on top.