Combine sherry vinegar, walnut oil and olive oil and season with salt and pepper. Drizzle dressing over beets and toss to combine. Stir in shallots, mint (or other herbs) and walnut pieces and sprinkle with goat cheese.
Combine beet mixture (if using) just before serving. Divide arugula between 4 salad plates, top each with a pile of beet salad and dot chive oil (or other herb oil) around the plates.
Serves 4. TIP: To make chive oil combine ½ cup (125 mL) chives with ½ cup (125 mL) oil and 2 tbsp (25 mL) chopped green onion tops. Bring to simmer on stove. Let sit for 2 hours, then strain. The oil should be a bright green colour. Other herbs to use include: rosemary, sage, oregano, basil, or thyme.