Beet and Walnut Salad

• 2 small tender beets, stems untrimmed
• 1 tablespoon water
• 1 tablespoon brown sugar
• 14 cup walnuts, chopped
• salad greens, for two including beet greens
• 2 tablespoons goat cheese, crumbled
• 12 tablespoon white balsamic vinegar
• 12 tablespoon fruit syrup (such as chokecherry or raspberry)
• 3 tablespoons olive oil or 3 tablespoons canola oil
• 1 dash salt

1. Cook the beets in boiling water until they are easily pierced wirh a sharp knife.
2. Cool.
3. Trim the beets, then peel them with your hands under running water.
4. Cut into a bite-sized dice.
5. Meanwhile, heat the tablespoon of water in a nonstick skillet.
6. Add the brown sugar and stir until dissolved.
7. Add the walnuts, cooking and stirring until the water has evaporated and the sugar has caramelized on the nuts.
8. Cool.
9. Make the dressing by whisking together the vinegar, fruit syrup, oil and salt.
10. Toss half the dressing with the salad greens and the other half with the beets.
11. To serve, divide the salad greens onto two plates.
12. Scoop the beets in the the center of the greens.
13. Scatter each with half the walnuts and a sprinkling of cheese.

tender beets, water, brown sugar, walnuts, salad greens, goat cheese, white balsamic vinegar, fruit syrup, olive oil, salt

Taken from www.food.com/recipe/beet-and-walnut-salad-441293 (may not work)