Ingredients
4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnut
3 Tbsps maple syrup
1 (10 oz) package mixed baby salad green
1/4 cup frozen Raspberries Pureed
1/4 cup balsamic vinegar
1/2 cup extra–virgin olive oil
2 ozs of spreadable goat cheese
1.
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. While the beets are cooking, place the walnuts in a skillet over medium-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 pureed raspberries, balsamic vinegar and olive oil to make the dressing. Season with salt and pepper. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Repeat to form a three layer tower. Drizzle each plate with some of the dressing. Garish with a few crushed walnuts.
ref: Beet Salad With Goat Cheese
