Top with arugula and place 4 to 5 pieces of the goat cheese at different places on the beets. Place the beets in an 8 inch square baking dish and add just enough water to cover the bottom of the dish about 1 3 cup. Toss the beets in a small bowl with enough dressing to coat. Step 1 make the vinaigrette. Adjust ingredients to taste.
Step 2 assemble the salad according to how much you want. You may have a little extra vinaigrette. Cut the goat cheese into pieces and roll into balls the size of a popcorn. Compose each dish with a handful of arugula leaves a few cooked chopped beets some crumbled goat cheese and some chopped toasted walnuts. Place dressing ingredients in a jar and shake to emulsify.
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Drizzle olive oil kosher salt and cracked pepper. Step 2 assemble the salad according to how much you want. Drizzle the beets with olive oil and sprinkle with salt and pepper. Top with arugula and place 4 to 5 pieces of the goat cheese at different places on the beets.
