Makes 4 - 6 servings
This can be made with or without the goat’s cheese, depending on how heavy or light you want it.
2 cups beets, steamed or boiled until just soft, cooled, and sliced.
2 cups fennel bulbs, thinly sliced
1/3 cup walnuts, halved
1/2 cup softened goat’s cheese, crumbled (optional)
2 tbsp. extra virgin olive oil
1/4 cup rice vinegar
1 tsp. honey or maple syrup
1/2 tsp salt or to taste.
In a large bowl, combine all salad ingredients and gently toss, In a jar, combine all dressing ingredients and shake well. Pour over salad, toss again, and serve.