Goat Cheese & Beet Salad
Serves as two main entrees or four sides
4 small beets, cooked and sliced*
1/2 cup chopped pecans
2 to 3 tablespoons maple syrup
1 package of mixed greens
1/4 cup frozen orange juice concentrate
1/8 cup balsamic vinegar
1/4 cup olive oil
2 ounces goat cheese
* If you choose to cook the beets yourself, scrub and trim four beets. Place in saucepan, cover with water and bring to boil. Cook for 25 to 35 minutes until tender. Drain and let cool.
Heat a small frying pan over medium heat and add pecans. Toast the nuts for two minutes and add maple syrup one tablespoon at a time until well coated. Remove from heat and cool.
In a small jar or glass, add orange juice, balsamic vinegar and olive oil and shake or stir until the ingredients are combined.
Place greens in a large serving dish and arrange the cooked beets on top. Crumble goat cheese over the salad and add nuts. Add dressing to taste.
More: Your Guide to Fast-Food Salads
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