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.


Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!
$17.00
Available

Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut
$16.50
Available