Beet Salad

The salad is one of the oldest dishes known to mankind. At its core, it is nothing more than a bunch of vegetables mixed together, and covered in oil. Although simple, the salad never has to be dull, because you can always change up the mixture of ingredients. Add more, add less, put in nuts, fruits, vegetables, meats; whatever suits your fancy really. The beet salad is unique due to the interesting flavor profile the beet provides. It’s crisp, crunchy, and watery all at the same time, making it just the thing to spice up your typical salad eating experience

Health Benefits

Salads are known to have many health benefits all on their own. With a full range of vegetables and proteins in one meal, salad is always the way to go when looking for something delicious and healthy. The beet salad in particular provides a few extra health benefits over its delicious cousins. Beets provide a number of vitamins and minerals, including, vitamin C, magnesium, iron, copper, and phosphorous. Regular consumption of beets can also improve heart health, prevent certain cancers, prevent cataracts, act as an aphrodisiac, and as an energy booster. Next time you’re in need of a delicious and healthy option, consider eating a beet salad.

Ingredients

medium beets - scrubbed, trimmed and cut in half: 4

chopped walnuts: 1/3 cup

maple syrup: 3 tbsp

package mixed baby salad greens: 10 oz

frozen orange juice concentrate: 1/2 cup

balsamic vinegar: 1/4 cup

extra virgin olive oil: 1/2 cup

goat cheese: 2 oz

How To Make Beet Salad

1. In a saucepan, bring water to boil and place beets and let cook completely.

Note: Ensure that the beets are completely immersed in water.

1.  Drain and let cool. Cut cooked beets in to cubes.
2. In a skillet over medium-high heat place walnuts and toss. When the walnuts begin to toast, stir in the maple syrup.
3. Once the walnuts are well coated and cooked a bit, remove from heat and let cool.
4. To make the dressing, whisk orange juice concentrate, balsamic vinegar and olive oil in a small bowl.
5. Place a large helping of baby greens onto each of four salad plates.
6. Sprinkle candied walnuts over the greens, followed by cooked beets.
7. Finish off with dabs of goat cheeseand a drizzle of salad dressing.