Beet Salad with Goat Cheese
4 medium beets - scrubbed, trimmed and cut into bite sized cubes
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 Head lettuce chopped, (add your desired amount)
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese (Blue cheese, feta or other crumbly cheeses can all substitute for goat cheese)
1Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 15 to 20 minutes, until tender. Drain and cool.
2 While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3 In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4 Place a large helping of lettuce onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing