Beet Salad with Goat Cheese

A spectacular beet salad with crunchy candied walnuts and creamy goat cheese served on a bed of baby greens with a orange-balsamic dressing.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 348 Calories

Ingredients

• 3 tablespoons maple syrup
• 4 medium beets - scrubbed, trimmed and cut in half
• 1 (10 ounce) package mixed baby salad greens
• 2 ounces goat cheese
• 0.25 cup balsamic vinegar
• 0.33333334326744 cup chopped walnuts
• 0.5 cup frozen orange juice concentrate
• 0.5 cup extra-virgin olive oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.

Step 4

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.