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Candied Walnuts, Beet and Goat Cheese Salad

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INGREDIENTS

    (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
INSTRUCTIONS
    • 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.