Gather all ingredients before starting the recipe.
Cut 1 romaine heart into 1" slices and add to a medium sized mixing bowl.
Cut 6 small cooked beets into quarters and reserve on a small dish.
Prepare the Homemade Balsamic Dressing and add 1 tbsp hot horseradish for a little extra zing. Stir to combine.
Serving
Mound a generous portion of romaine lettuce in the center of a rimmed serving bowl. Tuck the cooked beets between the leaves so the color peeks through. Sprinkle 1/2 cup candied walnuts in and around the lettuce and beets. Using the tip of a knife, scrape small bits of goat cheese over the salad so they fall lightly across the top. Serve with the balsamic dressing on the side.
