-Take the stems off a bunch of whole beets.

-Place the beets in a steamer with a lot of water and steam until soft, about 30 minutes.

-Run the beets under cold water until cool enough to handle.

-Slip the skins off then slice the beets into thin rounds.

-Tear 1-2 heads lettuce into small pieces and then wash and spin dry.

-Put the lettuce in a large bowl or on a platter.

-Toast ¼ cup walnuts over medium heat for about 4 minutes, being careful not to burn them.

-Top the lettuce with the sliced beets, some chopped chives, the walnuts and some crumbled chevre goat cheese.

-In a jar with a tightly fitting lid add the following…

-¼ cup extra virgin olive oil, 3 TBS Balsamic vinegar, 1 tsp Dijon mustard, a pinch of sugar, a pinch of salt and some freshly ground black pepper.

-Add 2 cloves of garlic put through a garlic press and add.

-Shake well and serve along side the salad.