Ingredient!
4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) pack of mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 ounces cooked
Preparation!
Place the roots in a pan, and fill with enough water to cover. Cook, cook for 20 to 30 minutes, until tender. Drain and cool and then cut into cubes.
While the roots are cooking, place the walnuts in a skillet over medium-low heat. Heat to warm and start to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens on each of four salad plates, divide the candied walnuts evenly and sprinkle over the greens. Place equal amounts of roots over the vegetables, and top with dabs of goat cheese. Sprinkle each plate with some of the dressing.