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Candied Walnuts, Beet and Goat Cheese Salad
Candied Walnuts, Beet and Goat Cheese Salad

(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.