This is a delicious and easy beet salad with creamy goat cheese, maple-candied walnuts, mixed baby greens, and a tangy balsamic dressing which is spectacular for a fall or winter meatless main course.В
Ingredients
- beets: 4 medium (scrubbed, trimmed and cut in half)
- walnuts: 0.33333 cup (chopped)
- maple syrup: 3 Tbsp
- mixed baby salad greens: 1 pack (10 ounce pack)
- frozen orange juice concentrate: 0.5 cup
- balsamic vinegar: 0.25 cup
- olive oil: 0.5 cup
- goat cheese: 2 ounces
Metric Conversion
Stages of cooking
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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.
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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.
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In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
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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 pieces of goat cheese. Drizzle each plate with some of the dressing.
