Beet, Goat Cheese And Walnut Salad

• 8 medium-size beets
• 1/2 cup walnut halves
• 1 bunch arugula, rinsed, dried, heavy stems removed
• 4 ounces fresh chevre
• 4 tablespoons raspberry vinegar
• 3 tablespoons extra virgin olive oil
• 5 tablespoons walnut oil
• Salt and freshly ground black pepper

1. Wash beets, and cut stems to 1 inch.
2. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
3. Meanwhile toast walnuts in a dry skillet over medium heat.
4. Set aside.
5. Tear arugula into bite-size pieces, and place in a bowl.
6. Dice chevre.
7. Beat vinegar and oils together.
8. Season with salt and pepper.
9. When beets are tender, drain, peel and slice them into a bowl.
10. Toss with a third of the dressing.
11. Toss arugula with half the remaining dressing.
12. To serve, arrange arugula on 4 salad plates.
13. Arrange beets on top, and scatter with chevre and walnuts.
14. Drizzle on remaining dressing.

beets, walnut halves, arugula, chevre, raspberry vinegar, extra virgin olive oil, walnut oil, salt

Taken from cooking.nytimes.com/recipes/10842 (may not work)