Beet Salad with Goat Cheese

By kgl1255

Ingredients

• 8 Med. Beets, scrubbed,trimmed and cut in half
• 2/3 cups Pecans, chopped
• 3/8 cups Maple Syrup
• 2 10oz pkg Mixed Baby Salad Greens
• 1 cup Frozen OJ Concentrate
• 1/2 cup Balsamic Vinegar
• 1 cup Extra Virgin Olive Oil
• 4 oz. Goat Cheese

Preparation

Step 1

Place beets in saucepan and fill with enough water to cover. Bring to boil, then cook for 20-30 minutes, until tender. Drain, cool and cut into cubes. Use gloves to cut up beets

While beets are cooking, place pecans in a skillet over med-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 oj, balsamic vinegar and olive oil to make the dsg.

Place salad on a platter and sprinkle with pecans, top with beets, goat cheese and dsg.