Marinated Beet Salad

This salad just made my day.
Maybe I was a little too hungry and waited a little too long for lunch. But this salad has somehow made me feel so good, better than I thought a salad could. Actually thats not true, I know the power of salads (don't laugh!) but I feel like I haven't been eating the healthiest food lately and I think my body was just SO ready for some vegetables that it jumped for joy as I ate this simple salad.
Good thing I made enough for two...because I'm definitely having seconds.

I originally found this recipe in a cute little Martha Stewart Living Cookbook called "Power Foods". The first time I made it I used regular beets and added some walnuts. It was delish. But I must say today's version takes the cake and will be my new standby in the world of beet salads.

Adapted from Martha Stewart Living

5 beets (I prefer golden beets but regular beets will work too)
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 cloves garlic, crushed
salt and pepper
walnut oil
handful of greens (lettuce, arugula, spinach etc)
soft goat cheese (maybe about two tablespoons or so?)

Steam or roast beets* until tender, let cool a bit and peel off skins, trim ends, and slice thinly. In a shallow bowl whisk together vinegar, olive oil, garlic and salt and pepper. Add beets and toss to coat.
Let beets marinate in fridge overnight. Remove garlic cloves and toss beets with choice of greens. Sprinkle with crumbled goat cheese, drizzle with walnut oil and serve.

*To steam: Set steamer basket in a large saucepan filled with water that comes just below the basket. Bring to a boil, add beets and cover. Steam until tender about 30 minutes.
To roast: Wrap beets in aluminum foil and place in a preheated 425 degree oven for about 40 minutes or until tender.