- Toast 1/2 cup walnuts on baking sheet in 350 oven for 10min. Let cool and then finely chop. Set aside.
- Whisk together 1 tbsp finely chopped shallot, 2 tbsp red wine vinegar, 2 tbsp orange juice, and 3 tbsp olive oil.
- Pour 1/3 of dressing (step 2) over 15oz of beets, sliced into 1/2-inch wedges. Toss to coat. *I roasted my beets rather than using canned. Remove the greens and scrub the beets. Wrap 2-3 beets in foil packets and place on a baking sheet. Bake in a preheated oven at 450 for 45min-1hr. Cool the beets in the foil, then rub off the skins. Easy but pretty messy. Gets that bright pink-red beet goo under the nails.
- Form 6oz of room temperature goat cheese into 12 equal balls. Roll the balls in the walnuts to coat completely. Gently press with fingers to flatten into disks.
- Combine 8 oz arugula and 2 oz torn frisee in a bowl. Drizzle the green with the remaining dressing, toss to coat, and serve with some of the sliced beets and 3 goat cheese disks. *I don't really care for frisee so I just used arugula.
Original recipe in "Everyday Food" from the kitchens of Martha Stewart Living.
