Beet Salad with Goat Cheese
Products (Lettuce, Greens: Lettuce, Beet, English Walnuts, Maple Syrup)
Ingredients:
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4 medium beets - scrubbed, trimmed and cut in half
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1/3 cup chopped walnuts
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3 tablespoons maple syrup
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1 lbs mixed lettuce greens
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1/2 cup frozen orange juice concentrate
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1/4 cup balsamic vinegar
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1/2 cup extra-virgin olive oil
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2 ounces goat cheese
Directions:
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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.
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Drain and cool then cut into 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.
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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.
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Place equal amounts of beets over the greens, and top with dabs of goat cheese.
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Drizzle each plate with some of the dressing.