Thursday, September 3, 2009

Beet Salad

I was talking to Kate and Sue today about beet salad. So I thought I'd post the recipe I used a while back that was very yummy!

Beet Salad:
4 medium beets - scrubbed, trimmed
1/3 cup chopped walnuts
3 tablespoons maple syrup
salad greens
1/4 cup frozen orange juice concentrate (I used this, but I think it made it too sweet, so maybe omit this one)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 ounces goat cheese (I used crumbled goat cheese)

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 peel and cut into cubes.

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.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

Place a large helping of 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.

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