Beet Salad with Walnuts and Goat Cheese

Ingredients

• 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

Directions

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

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. Cool.

Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

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