A delicious and easy salad which uses beets, goat cheese, candied walnuts and baby greens to make a yummy side dish.
4 beets – scrubbed, trimmed & cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to slices.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and toasty, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing for the salad.
- Place a large helping of greens on to each salad plate, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with the crumbled goat cheese then drizzle each plate with the dressing.