Adapted from EA Stewart
3 cups salad greens
1/2 cup walnuts
4 roasted beets, peeled & sliced
2 ounces goat cheese
1 Tbsp balsamic vinegar
salt and pepper to taste
- Toast walnuts at 400 for 5 minutes. Lightly chop and set aside.
- Divide the greens between 2 salad plates.
- Arrange beets in an overlapping circle on top of the greens.
- Sprinkle with walnuts.
- Crumble goat cheese over the greens, beets, and walnuts.
- Drizzle with balsamic vinegar. Salt and pepper to taste
- Serves 2