Ingredient!
4 medium beets – cleaned, cut and halved
1/3 cup chopped nuts
3 tablespoons maple syrup
1 (10 oz) package baby salad mixes
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 ounces of goat cheese
Preparation!
Place the beets in a saucepan and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes until tender. Drain and let cool, then cut into cubes.
While the beets cook, place the nuts in a pan over medium-low heat. Heat until hot and start toasting, then stir in the maple syrup. Cook and stir until well coated, then remove from heat and let cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to prepare the vinaigrette.
Place a large portion of young sprouts on each of the four salad plates, divide the candied walnuts evenly and sprinkle over the green vegetables. Place equal amounts of beets on the vegetables and garnish with goat cheese. Drizzle each plate with a portion of the vinaigrette.