Beet & Walnut Salad

4 medium sized red beets, stems and ends removed
1/3 cup walnuts, chopped
2 tbsp balsamic vinegar (I used black walnut and fig from Oliv)
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Goat cheese (optional)



Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on baking sheet. Allow to roast in the oven for approximately one hour.

Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin of the beets off. Plastic gloves will be useful here in order not to stain your hands (i.e. look at the pic of my hands).

My kitchen looked like a crime scene when I was
finished peeling the beets!

Chop beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving. If going for pure paleo do not add the goat cheese however this salad just cries for it!

Enjoy!