Roasted Beet and Goat cheese Salad

4 large beets, quartered and  drizzled with olive oil, 

Roasted for 60 minutes at 400.


the Nuts:
1 cup walnut halves
2 tbsp maple syrup
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika


For the Dressing:1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one lemon and a bit of zest
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced 
fresh cracked pepper and sea salt

Salad:

Spinach ( or whatever kind of greens you prefer)
goat’s cheese as much as you like
1/2 an avocado, cubed
the candied walnuts
the roasted beets
Sliced pear
beets 
and dressing

1. For the Beets: In a roasting dish, toss the quartered beets unpeeled  with the oil. Bake at 400°F for 60 minutes or until the flesh gives easily when pierced with a small knife.

2. Remove from oven and cool to room temperature. Skins can now be easily removed. Cut beets into bite size pieces and set aside.

3. For the Nuts: Preheat oven to 375°F. In a small saucepan, melt the butter. Stir in the sugar, cinnamon, salt, paprika and maple syrup. Bring to a simmer and cook for  three minutes.4. Add the walnuts and stir to coat. Cook for another three minutes.5. Transfer the nuts to a baking sheet, Bake for 10 minutes.

6. Cool and break apart (as it cools over 30 minutes).