Place beet in small pot, cover with water and bring to boil. Depending on the size, if large beet, boil for 40 minutes or until tender.
Rinse under cool water and peel with your hands or peeler.
Slice beet in half and scoop out the inside with a melon baller or just a pairing knife. Once you get a small bowl shape, chop the beets up that you scooped out and add to a bowl.
Mix the beets with the cucumber, carrots, radish, dill, walnuts and goat cheese.
Toss with oil and vinegar.
Scoop the salad back into the beet cup and top with extra goat cheese. Drizzle with balsamic glaze and enjoy!
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