Beet Salad with Goat Cheese
4 medium beets, scrubbed trimmed and cut in half
1/3 cup chopped walnuts
3 T. maple syrup
10 oz. mixed baby greens
¼ cup OLIVE MILL Traditional Balsamic
½ cup OLIVE MILL Blood Orange olive oil
2 oz. goat cheese
Place beets into a saucepan and fill with water to cover, bring to a boil and cook for 20-30 minutes. Drain and cool. Cut into cubes. While beets are cooking, place the walnuts in a skillet, heat until warm and starting to toast, then stir in syrup. Cook and stir until evenly coated. Remove from heat and set aside to cool. In a small bowl, whisk together the, balsamic vinegar and oil to make the dressing. Place a large helping of greens onto each of the four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens and top with goat cheese. Drizzle with dressing.
