Beetroot salad with walnuts and goat cheese

Ingredients:

• 700 g beetroot tubers, tops removed
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 0.5 cups walnuts
• 1 bunch arugula, trimmed ends and leaves torn
• Half a medium bunch of escarole, torn into pieces
• 110 g goat cheese (preferably aged), crumbled

Preparation:

1. Place the beets in a saucepan, cover completely with water, and season generously with salt. Bring to a boil over high heat and simmer until the beets are tender when pierced with a fork, about 20 minutes.
2. When the beets are cool enough to handle, peel them. The skin should slide off with gentle pressure from your fingers. If it doesn't, scrape off any stuck-on bits with a knife. Cut each beet into bite-sized pieces.
3. In a large bowl, combine vinegar, salt, and black pepper to taste. Whisk in olive oil in a steady stream until the dressing is smooth. Add the sliced ​​beets to the dressing; let marinate for at least 15 minutes or up to 2 hours.
4. Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and toast, stirring once, until golden brown, about 8 minutes. Let cool.
5. Toss the arugula and escarole with the beets and divide among 4 plates. Sprinkle with toasted walnuts and crumbled goat cheese. Serve.