Use my candied walnut recipe for the walnuts in this salad.

2 Bunches Medium Beets (about 1.5 lbs) tops trimmed
Kosher ot Grey Sea Salt and Fresh Black Pepper
2 TBSP Red Wine Vinegar
1/3 CUP Extra Virgin Olive Oil
1/2 CUP Walnuts
1 Bunch Arugula, trimmed and torn
1/2 Head Escarole, torn
4 Ounces Goat Cheese, crumbled

2 Bunches Medium Beets (about 1.5 lbs) tops trimmed 2 TBSP Red Wine Vinegar 1/3 CUP Extra Virgin Olive Oil 1/2 CUP Walnuts 1 Bunch Arugula, trimmed and torn 1/2 Head Escarole, torn 4 Ounces Goat Cheese, crumbled

1. Place the trimmed beets in a saucepan and cover with water. Season very generously with salt and bring to a boil. Cook until fork tender; about 20 minutes.
2. Drain and cool the beets. Once able to safely handle, peel the beets. The skin should slide off with only a little pressure from your fingers, use a paring knife to remove remaining skins. Cut each beet into bite size pieces.
3. Whisk the vinegar with salt and pepper, to taste, in a large bowl. Steadily whisk in the olive oil to emulsify. Toss the cut beets with dressing and set aside to marinate for up to 2 hours.
4. Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and toast until golden brown, stirring once; about 7-8 minutes.
5. Toss the greens with the beets and divide into servings. Scatter walnuts and goat cheese on top and serve.