Looking for a light yet nutritious cheese salad? This yummy beet and goat cheese variant is very easy to prepare and is just great when served with chicken!
INGREDIENTS
Servings: 4
4 beets, medium-sized, scrubbed, trimmed, halved
Walnuts
1/3 cup, chopped
Maple syrup
3 tbsp.
Mixed baby salad greens
1 (10 oz.) package
Frozen orange juice concentrate
½ cup
Balsamic vinegar
¼ cup
Extra-virgin olive oil
½ cup
Goat cheese
2 oz.
DIRECTIONS
- Prepare a saucepan, fill it with water, add beets, and bring it to a boil, making sure water covers the beets.
- Cook for about 20 to 30 minutes or until tender; drain, cool, and cut into cubes.
- While waiting for the beets to be ready, heat a skillet over a medium-low heat and add walnuts. Heat until the nuts start to toast and then stir in maple syrup.
- Cook stirring until the walnuts are evenly coated, then remove from the heat and set aside.
- Whisk together orange juice concentrate, vinegar, and olive oil for the dressing.
- Put a large helping of baby salad greens on each plate, then divide the walnuts evenly and sprinkle them over the greens.
- Put beets over the greens and top them with pieces of goat cheese. Drizzle the plates with dressing.
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