Beet Salad

By á-73003

Ingredients

• 1 can of pickled beets(drained and rinsed well) or package of pre-cooked beets found in the produce section or fresh beets that have been oven roasted in balsamic vinegarette dressing
• 1 cup coarsely chopped walnuts( or pecans)
• 2 Tbs of brown sugar
• 2 Tbs butter
• 1/4 tsp cinnamon(optionl)
• 1/4 of a can of Orange Juice concentrate
• 1/4 Cup Balsamic Vinegar
• 1/2 Cup Olive Oil
• 1 package of baby spinach (and/spring mix lettuce
• 2 oz goat cheese diced/crumble
• craisins, apple or pear slices(optional)
• red onion(optional)

Preparation

Step 1

Wash and dry spinach and/or spring lettuce mix (I use a salad spinner)

In a medium skillet melt butter along with brown sugar( and cinnamon) over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.

The dressing:
Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
Assemble individual salads by first laying a base of greens, then beets,fruit and onions followed by cheese and candied walnuts.
Drizzle with dressing.