CATEGORIES
Salad

Candied Walnuts, Beet and Goat Cheese Salad

Prep:
10 m
Cook:
40 m
Ready in:
50 m
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INGREDIENTS
Servings: 6
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
DIRECTIONS
  • 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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