-Cut the tops off of 1 bunch of beets and save for another use.
-Put a good amount of water in a steamer and steam for 20-25 minutes over medium high heat. (You can also use a pressure cooker, which will take 7 minutes instead.)
-When the beets are tender when poked with a sharp knife, drain and run under cold water.
-When cool enough to handle, slip the skins of the beets.
For the dressing:
-In a mason jar with a lid, add the following:
3 TBS walnut oil
3 TBS extra virgin olive oil
The juice of ½ a lemon
1/8 tsp salt and some freshly ground black pepper
-Cut the beets into wedges, then sprinkle with some of the dressing and toss.
-Toast ¼ cup walnut pieces in a toaster oven for 3 minutes (set the timer!) or brown them in a skillet.
-Tear 1 lettuce into small pieces.
-Gently wash and spin dry, then mound a little on each plate.
-Top with some of the beets and then the toasted walnuts.
-Crumble up about ¼ cup chevre style goat cheese and sprinkle on each salad.
-Dust with some finishing salt and freshly ground black pepper.