Gather all ingredients before starting the recipe.

• Place half of 1/2 head frisee or 2 handfuls of arugula on a serving platter in a diamond pattern.
  
• Quarter 6 pre-cooked beets and place 3 quartered the beets on each serving plate next to the salad greens.
  
• Cut small chunks of 6 oz goat cheese with the tip of a knife and place randomly on each plate topping the beets. Scatter half of 3/4 cup whole walnuts in and around the beets and the salad greens.
• Drizzle a couple of tablespoons of balsamic dressing over the salad and serve.