Beets are one of my favorite vegetables. I’ve eaten them all sorts of ways—raw, pickled, in soup, roasted and dried. But one of the best ways to eat them is in a salad. I make this salad every time I have extra beets, and it’s always a hit when I serve it to guests. There’s an array of flavors—sweet from the maple-candied walnuts, acidic from the balsamic vinegar dressing, earthy from the beets and tangy from the goat cheese.