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2 large beets (about 3/4 pound total), peeled and halved
1/2 cup (about 2 ounces) finely chopped toasted walnuts
1 (4-ounce) log chèvre, cut crosswise into 4 rounds
5 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt
Ground black pepper to taste
10 cups field greens
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