1. Remove the stem and root end of the beets and boil/steam for 20 minutes.

2. Chill and then slice beets.

3. To a bowl add shallots, sherry vinegar, walnut oil and season with salt and pepper.

4. To the bowl add Belgian endive and arugula and toss.

5. Plate with salad, surrounded by the cooked and sliced beets.

6. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.