You can’t “beet” this hearty salad! Sweet julienne beets, feta and candied walnuts atop assorted greens and drizzled with a tangy dressing. The combination of flavours and textures will have you making this salad time and time again!
- 4 medium beets, peeled and julienned
- 4 cups Mesclun (mixed greens)
- 1/2 cup feta, crumbled
- 1/3 cup chopped walnuts
- 1 tablespoon maple syrup
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
Place julienne beets in a medium pot and fill with enough water to cover them. Bring to boil and cook until tender. Drain and cool. Meanwhile, place walnuts in a skillet over medium- low heat. When they begin to toast, stir in the maple syrup. Remove from heat. In a small bowl, whisk the orange juice, balsamic vinegar and olive oil to make the dressing.
Assemble the salad by placing the mesclun greens in a bowl first, then the beets, the feta and the candied walnuts. Drizzle with the dressing and serve!