INGREDIENTS
- 3 cups roughly chopped baby greens or spring mix
- 4 medium beets, scrubbed, trimmed and cut in half
- 1/2 cup blueberries
- 1/3 cup chopped walnuts
- 1/4 cup crumbled goat cheese
- 3 tablespoons maple syrup, or to taste
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
DIRECTIONS
- Place beets in a saucepan and fill with enough water to cover. Bring to a boil and simmer for 15-20 minutes or until done to your liking. Cool and thoroughly dice/slice. You can also use canned beets in a pinch.
- While the beets are cooking, place the walnut pieces in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook, stirring constantly until evenly coated and the syrup starts to get very dry and sticky. 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 onto each of four salad plates. Break apart the cooled, candied walnuts and sprinkle even amounts over each of the plates. Place equal amounts of beets and blueberries on each plate and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
You can also make a great tossed salad if you’re planning to serve immediately. Simply make the dressing as described above, and then place all of the greens into a large mixing bowl along with the candied walnuts, beets, blueberries and crumbled goat cheese, and toss with desired amount of dressing. Serve immediately.
Prep time: 15 mins. • Cook time: about 20 mins.
Serves: 4 as a starter salad, 2 as an entrée
