irections: Preheat oven to 400°F. Wash and dry the beets and place in an oven-proof casserole dish, then bake for 45 minutes to an hour, or until the beets are tender when pierced with a knife. Allow to cool, then cut off each end and peel. To prepare the walnuts, heat the butter until sizzling in a frying pan over medium heat and then add walnuts. Cook the walnuts for about 2 minutes, shaking the pan a few times while they cook. Add the maples syrup and season with salt and pepper. Remove from the heat and set aside. To make the dressing, add all of the ingredients into a bowl and whisk until smooth. To assemble the salad, slice the beets and arrange them attractively onto four plates. Sprinkle with walnuts and crumble the goat cheese over the beets. Whisk the dressing once more, and then drizzle some of the dressing over each plate. Serve immediately.