Beet Salad with Goat Cheese and Walnuts

8 large organic red beets, or mixture of organic golden and red beets
2 tbsp. organic basil leaves, roughly chopped
1/2 cup organic red onion, thinly sliced
1 cup goat cheese, crumbled
1 cup toasted walnuts

Dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
juice of one organic orange
1 tsp. agave nectar
1 tsp. Herbamare
fresh pepper

Boil beets until tender.  Peel off skins and cut into rounds about 1/4 inch thick.  Arrange on a plate.  Combine dressing ingredients in a jar and shake well.  Sprinkle beets with red onion and basil.  Drizzle with dressing.  Top with goat cheese and walnuts.