1. Prick the skin of the beets witha a fork. Place the beets on a micorwave-safe plate, and microwave on high until tender, about 12 minutes(alternatively, wrap the beets in foil and roast then in the oven for 1 hour at 374 degrees F.) When the beets are cool enought to handle, peel the beets and cut them int bite s- size wedges.
2. In a large bowl, combine the beets, arugula, vinaigrette, parsley and chives Toss thoroughly to combine. Season with salt and pepper to taste.
3. Divide the salad among 4 plates Top each salad with crumbled goat cheese and toasted walnuts and serve. When toasting walnuts keep a close eye on them they can burtn easily because of the high oil content.
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