Pickled Beet Salad

This simple and delicious beet salad is a wonderful side dish or appetizer. Its tangy, creamy, and has a sweet crunch!

Line a sheet pan with parchment paper and set aside.

With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water.

Stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.

Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump. You'll want to move fast before the sugar becomes hard.

Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.

Drain any liquid from the jar of pickled beets and set aside.

In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine. Add the drained beets to the bowl and stir to coat.

Remove the beets (leaving the vinaigrette) from the bowl and arrange on a plate, then add crumbled or sliced goat cheese and sprinkle with candied walnuts.

Top with a few splashes of the reserved balsamic vinaigrette that's remaining in the bowl.