Roasted Beet, Goat Cheese and Walnut Salad

6-12 beets

Juice of 1 lemon

1 package of soft goat cheese

1/2 cup – 1 cup walnut halves

Greens (optional)

Wash beets and cut off the ends.  Rub the beets in olive oil, lay in a single layer on a cookie sheet lines with foil or parchment paper.  Roast beets at 400 degrees for about 1 hour.  When you can put a fork fairly easily into the beet, take them out and submerge into ice water for 10 seconds (this makes them easier to peel).  Peel the beets, slice the beets and then squeeze the juice of 1 lemon on the beets, add some salt and pepper.  Set aside.

In a dry frying pan, add the walnut halves and toast until you can smell the walnuts.

If using greens, get the greens washed and spun dry (this salad is good even without the greens).  Add the beets to the greens, add the walnuts, crumble the goat cheese and toss lightly.  Delicious and healthy!