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1
Cut greens off beets and wash well.
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2
Use a baking pan large sufficient to hold all the beets in a single layer.
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3
Put 1/2 inch of kosher salt or possibly rock salt down first, then place beets on top of salt.
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4
Bake in a 350-degree oven for about 45 min or possibly till you can push a toothpick through the beet with little resistance.
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5
Remove from oven and allow to cold sufficient to handle with your bare hands.
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6
Meanwhile, make vinaigrette by mixing sugar, salt and vinegar till ingredients have dissolved.
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7
Then add in pepper and walnut oil.
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8
Mix well and divide into three bowls before vinegar and oil have a chance to separate.
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9
Peel beets and cut in half.
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10
Add in each type of beet to its own bowl of vinaigrette and marinate separately for at least 2 hrs.
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11
Overnight is even better.
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12
Divide goat cheese into four (1-oz) portions.
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13
To serve, place beets in a circle on plate in alternating colors (4 halves of each beet per plate).
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14
In another bowl, drizzle greens with some of the same vinaigrette used to marinate the beets.
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15
Season with salt and pepper and toss well.
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16
Divide greens among four plates, placing greens in center of beets.
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17
Top each plate with a piece of goat cheese and sprinkle with toasted walnuts and minced chives.
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18
Optional: Hot the goat cheese before serving.
