Beet Salad

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Original recipe from Food Network

kept bysimbakins
recipe by

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Ingredients:

Bag organic preprepared beets
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts, toasted and cooled
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, crumbled

Each beet should be at room temperature and cut into bite-size pieces
Whisk the vinegar with salt and pepper, to taste, in a large bowl.
Whisk in the olive oil in a slow and steady stream to make the dressing.
Toss the cut beets in the dressing and set aside to marinate for 15 minutes to 2 hours.
Toss the arugula, and escarole with the beets when ready to serve. And, only use what you will serve or it will turn red.
Place the lettuce and beets on a plate
Scatter the walnuts and goat cheese on top of the salad.