Red Beet Salad with Honey Chèvre and Walnuts

Serves: 4

Ingredients
1/2 cup Walnuts
4 T Extra Virgin Olive Oil
2 lbs. Red Beets, shredded
3 T Red Wine Vinegar
5 oz Honey Chèvre (Trader Joe’s sells a 5 oz log)
Fresh Chives for garnish, rough chopped
Kosher Salt and fresh cracked Black Pepper to taste

Method

1. Preheat the oven to 375 degrees and spread the walnuts on a baking sheet and toast for 8-10 minutes stirring once.
2. Remove and rough chop. Set aside.
3. Warm 2 T of the oil in a medium sauté pan over medium high heat. Add the beets and a pinch of salt. Stir until they begin to caramelized, about 10 minutes.
4. Stir in the vinegar and cook another 2 minutes.
5. Remove from heat and stir in the remaining oil, walnuts and salt and pepper.
6. Serve immediately and top with the honey chèvre and chives. (Add a drizzle of your favorite honey if you want)