Beet Salad

This recipe came from Epicurious and was very simple to do. My cousin Cathy had given me fresh beets from her organic farm so this is how I made them --it was excellent. Another great salad alternative.

• 4 medium red or golden beets (4 ounces each), stems and root ends removed
• 1/3 cup walnuts, chopped
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper
• 1 tablespoon sunflower-seed oil
• 2 ounces lowfat goat cheese

Heat oven to 400°F.  Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. 
****HINT coat your hands with a little vegetable oil before handling the beets either before prepping or after they have cooked to skin.  You may also want to put plastic wrap on your board before slicing otherwise you will had red dyed hands and board :)****

Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.