Roasted Beet Salad with Goat Cheese Glazed Walnuts

Ingredients:

Fried beets

• 6 red beetroots
• 6 yellow beetroots
• 2 tbsp. salt
• 2 tbsp black pepper or to taste
• 3 tablespoons vinegar
• 3 tbsp. l. olive oil

Glazed walnuts

• 2 tbsp of water
• 2 tbsp. sugar
• 1.5 cups walnuts
• 2 shallots, diced
• 3 tablespoons chopped thyme
• 2 tbsp sherry vinegar
• 2 tbsp. l. olive oil
• 120 gr. goat cheese

Preparation:

1. Preheat oven to 220°C.
   
   Add the beets to a baking dish with salt, pepper, 3 tablespoons of vinegar, and 3 tablespoons of olive oil. Cover with foil and bake for 1 hour.
2. Remove the beets from the oven and let cool slightly. Using several paper towels and rubber gloves, peel the beets, peeling the yellow and red beets separately. Dice the red beets on a parchment-lined cutting board. Place them in a bowl and set aside. Repeat with the yellow beets, placing them in a separate bowl.
3. Reduce oven temperature to 150°C.
   
   In a medium saucepan, bring the water, sugar, and walnuts to a boil over medium heat. Drain the liquid and place the walnuts on a parchment-lined baking sheet. Bake in the oven for 12 to 15 minutes. Remove from the oven and let cool.
4. Divide the shallots and thyme between the red and yellow beets.
   
   Season each beet with vinegar, olive oil, salt, and pepper. Arrange the beets on a large serving platter. Garnish with crumbled goat cheese and candied walnuts.