If beet greens are fresh and plentiful, they'll make a good base for this salad. Swiss chard works well, too.
1 medium beet
1 oz goat cheese
4 tbsp olive oil, divided
2 tbsp balsamic vinegar
1/4 cup walnuts or pecans
4 cups Swiss chard and/or beet greens, leaves only, finely diced
1 tbsp maple syrup (optional)
Prepare beets according to your preference: steamed, boiled, baked or microwaved. If you are short on time, use unseasoned canned whole beets.
My preferred method is steaming, so that's what I'll explain here. Steam beets until tender when poked with a fork. This could take an hour or more. Add more water as necessary. Even though this recipe only calls for one beet, you can't buy just one. I prepare all that come in the bundle and save the rest in the refrigerator for later. When the beets are done, let them sit until cool enough to handle. The skins come off easily by rubbing them under cold running water. Slice or dice them according to your preference.
Make a vinaigrette of 2 tbsp olive oil and 2 tbsp balsamic vinegar. Pour vinaigrette over beets.
Form the goat cheese into small balls about the size of Peanut M&M. Let them sit in the refrigerator for 30 minutes.
If you toast the nuts, watching carefully to prevent them from burning. Toasting intensifies the nutty flavor, but this recipe works fine if you don't toast them. In either case, finely dice the nuts when they are room temperature.
Press the goat cheese balls into the diced nuts, carefully coating them on all sides. Return to refrigerator until ready to serve.
Heat 2 tbsp olive oil in large skillet. Add Swiss chard and/or beet greens and cook until tender, 6 to 8 minutes, stirring often.
Transfer the greens to serving plates. Arrange the beets on top. Lightly pour vinaigrette over greens. Put nutty goat cheese balls on beets. Drizzle 1 tbsp of maple syrup over salad.