Directions:

1. For the beets: Preheat oven to 350 °F. Wash the beets and rub oil on each beet. Place beets on a baking sheet.
2. Roast beets in the oven for about 50 minutes or until tender. A knife should be able to pierce through the center of the beet easily. Remove from the oven and cool slightly. With gloves on (hands will stain without gloves), remove the skin and slice the beets into 1⁄4 inch rounds, or approximately 6 slices per beet.
3. Place the sliced beets in a bowl and add balsamic vinegar, salt, and pepper. Mix gently.
4. For the balsamic glaze: Place the balsamic vinegar in a heavy-bottomed sauce pan and bring to a boil. Turn down heat and simmer for about 15 minutes or until reduced by half and thickened to a glaze consistency. Reserve until needed.
5. For the spiced walnuts: Coat the nuts with oil. Mix the sugar, paprika, cayenne, and salt together and toss with the oiled nuts. Heat a sauté pan over medium heat. Toast nuts in the pan for 2 minutes. Drain on paper towels. Reserve until needed.
6. For the salad: Stack 4 slices of beet and 3 slices of goat cheese, alternating beets and goat cheese. Place a stack on each plate. Mound 1 cup of frisée on top of the beet on each plate. Arrange 6 walnuts around each salad. Drizzle each salad with some balsamic reduction.