1. Boil the beets in salted water until tender. Drain, peel and slice in halves if small, or in rounds if larger. 2. Make vinaigrette by mixing sugar, salt and vinegar until sugar is dissolved. Then add pepper and walnut oil, mixing well. 3. Add beets to vinaigrette and chill at least 2 hours, overnight is better. 4. To serve, place beets in a circle around each plate. In another bowl, drizzle the greens with some of the vinaigrette used to marinate the beets. Season with salt and pepper and toss well. 5. Place greens in the middle of the plates with beets around edges. 6. Top each with a piece of chevre and sprinkle with toasted walnuts and chopped chives. Optional: Warm the goat cheese about 5 minutes in a low oven (325°) before placing on salad.