4 medium beets – scrubbed, trimmed and cut in half
1/3 c chopped walnuts
3 tbsp maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ c balsamic vinegar
½ c evoo
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. (Or – roast beets in foil packets in oven for 1 hr @ 425 degrees) 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.
Read reviews for optional variations, such as feta cheese instead of goat cheese or spinach instead of mixed greens or the addition of mandarin oranges