Beet Salad & Goat Cheese

Beet Salad & Goat Cheese
Categories: Salad, Vegetable, Cheese, Greek, Slavic, Side dish
Yield: 6 servings

4 ea Beets peeled trimmed & cubed 1/2"
1/3 c Walnuts chopped
3 tb Maple syrup
2 oz Goat cheese
1 ea 10oz pkg mixed baby salad greens
1/2 c Frozen orange juice concentrate
1/2 c Olive oil
1/4 c Balsamic vinegar

Put beets into a saucepann then fill with enough water to cover.
Bring to a boil then cook for 20-30 mins. until tender.
Drain then cool.
When cut in to 1/2" cubes.
Place the walnuts in a skillet over med-low heat.
Heat until warm & beginning to toast.
Stir in maple syrup.
Cook as you stir until evenly coated.
Remove from heat then set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar & olive oil to make the dressing.
Put a large helping of baby greens onto each salad plate.
Divide candied walnuts equally then sprinkle over greens.
Place equal amounts of beets over greens then top with goat cheese.
Drizzle each plate with dressing.

ORIGIN: Lena Volkovsky-Manzannis, Tarpon Springs-FL, circa 2011