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Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

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Beets and goat cheese complement each other so well! However, this versatile salad can be assembled to cater to any guest’s preference. Omit the goat cheese to make it vegan or add chicken to up the protein factor. You can enjoy this beet salad any time of the year—feel free to add seasonal vegetables from your garden or the market.

Ingredients

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Instructions

  1. Place beets into a saucepan and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
  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 baby greens 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.

Find it online: https://foodgardening.mequoda.com/recipe/beet-salad-with-goat-cheese/