Beet Salad with Goat Cheese
This delightful salad uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too. Substitute feta or gorgonzola for the goat cheese, if you prefer.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | medium beets - scrubbed, trimmed and 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 |
Directions:
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 cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Source: allrecipes.com
