Beet Salad

12 small fresh beets
¼-½ red onion, sliced thin
2 tbs chopped fresh chives
Kosher salt and Fresh cracked pepper to taste
½ cup toasted pecans or walnuts
¼ cup crumbled goat cheese

Dressing:
½ cup cider vinegar
2 tbs maple syrup
1/3 cup olive oil

Combine vinegar and maple syrup. Whisk mixture while streaming in olive oil.  Set Aside.  Remove beets from greens and remove tips.  Wrap in foil, and bake at 350°F until soft, about 1 hour.  Peel beets by holding under running water and scrubbing off skins.  Chop beets into fork-sized bites.

In a large mixing bowl, combine beets, onions, chives, kosher salt, and fresh cracked pepper.  Drizzle in just enough dressing to coat the mixture when tossed.  Refrigerate for at least one hour.  Just before serving, toss in toasted nuts. Top with goats cheese.

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