Winter is beet season, and this recipe is the perfect way to help you get your fill! It makes for a tasty vegetarian main course, or try adding chicken for a little extra flavor and protein. 

Servings: 6


  • 4 medium beets, scrubbed, trimmed and cut in half
  • 1/3 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10-ounce) package mixed baby salad greens
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese

Step 1: Place the beets into a saucepan, and fill with enough water to cover them completely. Bring to a boil, and cook for 20 to 30 minutes, until tender. Drain and let cool, then cut the beets into cubes.

Step 2: 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 heat and set aside to cool.

Step 3: In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

Step 4: To serve, place a large helping of baby greens onto each plate, and top with the candied walnuts, beets and crumbles of goat cheese. Then, drizzle each plate with some of the dressing.

This dish can be served as a main course or as a side dish. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.