Beet Salad with Walnuts and Goat Cheese

• 2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1/2 cup walnuts
• 1 bunch arugula, trimmed and torn
• 1/2 medium head escarole, torn
• 4 ounces goat cheese, (preferably aged goat cheese) crumbled

1. Put the beets in a saucepan with water to cover and season generously with salt.
2. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
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. If they don't, use a paring knife to scrape off any bits that stick.
5. Cut each beet into bite-sized wedges.
6. Whisk the vinegar with salt and pepper, to taste, in a large bowl.
7. Whisk in the olive oil in a slow steady stream to make a dressing.
8. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
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. Cool.
11. Toss the arugula and escarole with the beets and divide among 4 plates.
12. Scatter the walnuts and goat cheese on top.
13. Serve.

beets, kosher salt, red wine vinegar, extravirgin olive oil, walnuts, arugula, head, goat cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beet-salad-with-walnuts-and-goat-cheese-recipe.html (may not work)