Beet Salad
['4 medium red or golden beets (4 ounces each), stems and root ends removed', '1/3 cup walnuts, chopped', '1 tablespoon balsamic vinegar', 'Freshly ground black pepper', '1 tablespoon sunflower-seed oil', '2 ounces lowfat goat cheese']
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
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