Roasted Beet Salad

fresh beets
goat cheese
baby spinach
walnuts
extra virgin olive oil
balsamic vinegar
salt
pepper
butter
brown sugar

To roast the beets, place each one in aluminum foil as you would when baking a potato (do not pierce with a fork though). Place in 400 degree oven for about 40 minutes. Allow to cool for 10 minutes and then remove skin by roughly rubbing your finger tips along the skin. It is easier if you do this under cool water.
While the beets are roasting, candy the walnuts. Place 1/2 tblsp butter and 1/2 tblsp brown sugar in a pan over medium low heat. Add chopped walnuts (a small handful) and heat while turning for 3-5 minutes.
I made a dressing with 2 tblsp extra virgin olive oil, 1 tsp balsamic vinegar, salt, and pepper. I'm not 100% sure on the measurements, I just eyeballed it and tasted to make sure it was ok.
Toss the spinach in the dressing and divide onto plates.
Top with crumbled goat cheese, walnuts, and beets.