2 bunches of beets
4-5 blood oranges, or any other ripe oranges
1/4 c. rice vinegar
1/3 c. honey
2 T. honey
1 1/2 T butter
1 1/2 c raw walnuts
Whole milk goat cheese

Wash beets and put in water with 2″ above the tallest beet. Boil for 30-45 min, or until a knife can go through them easily. Remove from water and let cool. Then remove the skin and cut into cubes. 

While beets are boiling, heat the oven to 350 and melt butter and 2 T. of honey til liquefied. In a bowl add the walnuts and the honey butter mix and combine thoroughly. Add parchment to cookie sheet and then add the walnuts. Cook for 10 minutes. Take out and stir and cook for 5-7 mins more. Looking for a caramel coating and the walnuts crunchy. Be careful not to let the mix burn. It can happen quickly.

While that is happening, peel and cut the oranges into small pieces and place in a bowl, along with the juice. Take one orange and grate the peel into bowl. Once the beets are cubed add to this bowl.

Next liquify the honey and add with the rice vinegar to the mix. Stir and mix the liquids up. Cover and let sit overnight to let the flavors marinade. 

Serve with the candied walnuts and goat cheese.