For beets:

Cup of Yum
1. Cut off beet tops and slice beets into four equal pieces.
2. Add to a small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.
3. Rinse and immediately cool down by running cold water over the beets.
4. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.
5. Chop beets into bite-size pieces or slices.
6. In a medium-sized bowl, whisk together apple cider vinegar, brown sugar, olive oil, and dry mustard powder.
7. Add cut beets, toss, and let sit for at least 30 minutes at room temperature.

For fried goat cheese:

1. Freeze your goat cheese for 30 minutes until it’s solid but not fully frozen.
2. While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside.
3. Set up a breading line in the following order: flour, egg, panko bread crumbs, parchment covered large cutting board.
4. Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.
5. If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.
6. Take goat cheese rounds and dip in flour, then egg and then coat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.
7. If your cheese is really soft pop it into the freezer for 5 minutes to harden.
8. Take a large high-sided skillet, cover the bottom with olive oil, and add to range over medium-high heat.
9. Once oil is hot, fry goat cheese rounds until crispy on both sides.
10. Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.

For salad:

1. Lay out two large salad bowls and add 4 cups of lettuce to each bowl.
2. Top with equal amounts pickled beets and walnuts.
3. Drizzle with balsamic vinaigrette.
4. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.

For dressing:

1. Add all ingreidents except olive oil to a small mixing bowl.
2. Whisk until combined, and while whisking slowly drizzle in your olive oil until combined.