Beet Salad with Walnuts and Goat Cheese

By Tiller

Ingredients

• 2 bunches of med beets ( about 1 1/2 lbs) tops trimmed
• Kosher salt and pepper
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/2 cup walnuts
• 1 bunch arugula, trimmed and torn
• 1/2 med head escarole, torn
• 4 oz goat cheese, crumbled

Preparation

Step 1

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle , peel them, the skins should slide right off with a bit of pressure from your fingers. cut the beet into bite-size wedges.
Whisk the vinegar with salt and pepper to taste, in a large bowl.Whisk in the oil in a slow steady stream to make a dressing . Toss the cut beets into the dressing; set aside to marinade for at least 15 minutes or up to 2 hrs.
Preheat the oven to 350*. spread the nuts on a baking sheet and oven toast, stirring once, until golden brown, about 8 minutes.
Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top.
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