Golden Beet Salad

Golden Beet Salsa
serves 4-6
4 medium golden beets, stems trimmed to 3/4"
1/2 c walnuts, chopped and toasted (or pecans)
3-4 T finely chopped red onion
juice of 1/2 lemon
1 T olive oil
15-20 crostini
1/4 c crumbled goat cheese (or feta)

Preheat oven to 425F. Wrap beets tightly in foil and roast 1 hour. Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/4" cubes and transfer to a mendium bowl. Add walnuts, red onion, lemon juice and olive oil. Stir, until well combined. Spoon onto crostini, and top with crumbled goat cheese.