A spectacular beet salad with crunchy candied walnuts and creamy goat cheese served on a bed of baby greens with a orange-balsamic dressing.
Step1
Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
Step2
While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
Step3
To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
Step4
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.
Prepare Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
6
Calories:
348 kcal
Carbohydrate:
25 g
Cholesterol:
8 mg
Dietary Fiber:
3 g
Protein:
5 g
Saturated Fat:
5 g
Sodium:
108 mg
Total Sugars:
21 g
Total Fat:
26 g
