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Candied walnuts, beet and goat cheese salad
Candied Walnuts, Beet and Goat Cheese Salad
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(cooking time: 40 min; 6 servings)
4 medium beets – scrubbed, trimmed, halved
Walnuts – 1/3 cup, chopped
Maple syrup – 3 tbsps
Mixed salad greens – 10 oz
Frozen orange juice concentrate – ½ up
Balsamic vinegar – ¼ cup
Extra virgin olive oil – ½ cup
Goat cheese – 2 oz
Bring beets to boil in a saucepan with water; cook for half an hour or until tender; drain. Let cool, then dice.
Meanwhile, toast walnuts in a skillet over medium-low heat. Stir in maple syrup, continue cooking and stirring until evenly coated. Remove from heat; let cool.
Whisk orange juice concentrate with vinegar and olive oil in a small bowl.
Add ¼ of the green onto each of 4 plates, sprinkle with glazed walnuts, beets and goat cheese. Drizzle each serving with the dressing and serve.
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