Beet and Goat Cheese Salad
BEET AND GOAT CHEESE SALAD
4-5 medium beets- washed and cut to leave a small amount of stem
1/3 cup chopped walnuts
1/4 cup balsamic vinegar
½ cup extra-virgin olive oil
3 tablespoons maple syrup (optional)
2 bunches arugula
4 oz soft goat cheese
Salt and pepper to taste
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, peel and then cut in to cubes or slices.
While the beets are cooking, place the walnuts in a skillet over medium-low heat or in your toaster oven at 325. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the balsamic vinegar, salt, and olive oil to make the dressing.
Wash and dry the arugula. Place a large helping onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. Or just mix all ingredients together and put the bowl on the table -- arugula can be replaced with lettuce and also just reduced in quantity.