Salad: Candied Walnuts, Beet and Goat Cheese Salad
4 medium beets
scrubbed, trimmed, halved
1/3 cup, chopped
Mixed salad greens
Frozen orange juice concentrate
Extra virgin olive oil
- 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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