Beet Salad with Goat Cheese
6 (2-ounce) multicolor baby beets, halved, or 3 (6-ounce) medium beets, quartered
⅓ cup roughly chopped walnuts 3 tablespoons pure maple syrup
¼ cup extra-virgin olive oil
¼ teaspoon orange zest 2 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 1 (5-ounce) package mixed
baby salad greens
2 ounces goat or feta cheese
Cracked black pepper
1. Put beets in a large saucepan with enough water to cover; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until fork-tender, 20 to 30 minutes. Drain and cool enough to handle, about 10 minutes. Wrap beets in paper towels and gently rub off skins.
2. Meanwhile, heat walnuts in a small skillet over medium-low heat until starting to toast. Pour in syrup; cook and stir until coated. Transfer walnuts to parchment paper to cool.
3. Whisk together oil, zest, juice, and balsamic vinegar in a small bowl.
4. Divide salad greens among 4 plates and sprinkle with walnuts. Arrange beets on greens, then top with dabs of goat cheese and pepper. Drizzle with dressing.
316 REVIEWS hands-on 25 min total 45 min serves 6 submitted by: donna