Cover each beet, skin on, with foil and place in the oven for 30-40 minutes, until soft and easily punctured with a fork. Set aside and let cool
Meanwhile, roast the walnuts in a wide pan on medium heat for 5-7 minutes, moving them around frequently to prevent burning
Add maple syrup and stir to cover the walnuts. Keep moving them around the pan while they caramelize, 2-3 minutes. Keep a close eye to prevent the sugars from burning. Let cool completely and store in a airtight container
When the beets are cool to the touch, peel the skins off with your fingers or using a peeler.
Cut beets in small, even cubes and place in a bowl
Chop Coriander and add to the bowl
In a small bow mix the vinaigrette: balsamic vinegar, olive oil, mustard, date honey, salt and pepper.
Add to the beet and coriander and mix well. Chill for atleast 1 hour. Keeps for 2 days.
When serving, spoon the salad to the middle of a plate and garnish with hand ripped pieces of goat cheese and walnuts (or just mix them in the salad and serve)
Recipe by at https://www.kerenruben.com/salads/beet-goat-cheese-salad-with-maple-walnuts/%20