Beet Salad with Walnuts and Goat Cheese

1. 1

   Put the beets in a saucepan with water to cover and season generously with salt.

2. 2

   Bring to a boil over high heat and cook until fork tender, about 20 minutes.

3. 3

   When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers.

4. 4

   If they don't, use a paring knife to scrape off any bits that stick.

5. 5

   Cut each beet into bite-sized wedges.

6. 6

   Whisk the vinegar with salt and pepper, to taste, in a large bowl.

7. 7

   Whisk in the olive oil in a slow steady stream to make a dressing.

8. 8

   Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

9. 9

   Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes.

10. 10

    Cool.

11. 11

    Toss the arugula and escarole with the beets and divide among 4 plates.

12. 12

    Scatter the walnuts and goat cheese on top.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.