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Beet Salad with Goat Cheese
Beet Salad with Goat Cheese
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Vibrant beet salad with candied walnuts, goat cheese, baby greens, and orange-balsamic dressing.
Ingredients:
  • 4 medium beets - scrubbed, trimmed and cut in half
  • 0.33333334326744 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10 ounce) package mixed baby salad greens
  • 0.5 cup frozen orange juice concentrate
  • 0.25 cup balsamic vinegar
  • 0.5 cup extra-virgin olive oil
  • 2 ounces goat cheese
Instructions:
  • Place vibrant beets in a saucepan and cover with water. Boil until tender, about 20 to 30 minutes. Drain, cool, and dice.
  • Once the beets are cooking, toast walnuts in a skillet over medium-low heat until warm. Add maple syrup, cook and stir until evenly coated, then set aside to cool.
  • Combine tangy orange juice concentrate, rich balsamic vinegar, and smooth olive oil, whisking them together in a small bowl to create the dressing.
  • On each of four salad plates, arrange a generous portion of baby greens. Sprinkle candied walnuts evenly over the greens, followed by distributing beets equally. Scatter pieces of goat cheese on top, then drizzle dressing over each salad.

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