Roasted Beet Salad with Goat Cheese
6 medium beets
1/3 cup walnuts
3 Tbsp maple syrup
10 oz. mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup and 2 Tbsp olive oil
1 Tbsp. kosher salt
1 oz. goat or sheep cheese
1. Quarter beets and drizzle with olive oil and salt. Place in pyrex glass dish in oven at 400 F. Roast for 20-30 min. until tender.
2. While beets cook, place walnuts in a skillet on medium heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, remove from heat, set aside to cool.
3. In small bowl whisk together oj concentrate, balsamic vinegar, and olive to make dressing.
4. Place heaping of salad greens into 4 plates, divide candied walnuts, equally sprinkling over greens. Place beets over greens dividing equally and top with dabs of cheese. Drizzle each plate with dressing.
2. While beets cook, place walnuts in a skillet on medium heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, remove from heat, set aside to cool.
3. In small bowl whisk together oj concentrate, balsamic vinegar, and olive to make dressing.
4. Place heaping of salad greens into 4 plates, divide candied walnuts, equally sprinkling over greens. Place beets over greens dividing equally and top with dabs of cheese. Drizzle each plate with dressing.
You can find the beets, greens, cheese, and nuts (already candied) at the farmers markets.
