Arugula Salad with Beets, Walnuts and Goat Cheese

Jason made this delicious salad for Mother's Day, he found it on Food Network Kitchen.

Ingredients

2 bunches medium beets ( approx. one and a half pounds.)
Kosher salt and ground black pepper
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 cup walnuts
1 bunch arugula
1/2 medium head escarole
4 ounces goat cheese crumbled

Directions 

Preheat the oven at 400 degrees F.
Cut off the tops of the beets, place in a baking sheet and cover with silver foil
Place in oven and bake for 1 hour, test with a fork to see if the beets are tender.
Remove from oven and let cool a while. When cool, peel off the skin and cut into bite size pieces.
Whisk 3 tablespoons red wine vinegar with 1 teaspoon Kosher salt and 1/2 teaspoon pepper.
Whisk in the olive oil in a slow steady stream to make a dressing.
Toss the cut beets in the dressing and set aside to marinate for at least 15 minutes.
Meanwhile, spread 1/2 cup walnuts on a baking sheet and put in oven at
350 degrees F. for 8 minutes or until golden brown. Allow to cool a little.
Wash the arugula and escarole in a bowl of water, rinse a couple of times and place the leaves in a colander to drain.
Toss the arugula and escarole with the beets.
Scatter the walnuts and goat cheese on top.
Serve.