Beet Salad on a Stick!
Serve up a classic beet salad in a fun way...on a stick!
Ingredients
- 1 can tiny pickled beets drained and rinsed
- 2oz. goat cheese sliced
- 1 small package baby spinach washed & dried
- 2 tablespoons sugar
- 1 small package chopped walnuts
- short wooden skewers
For the Salad Dressing:
- 1/4 can orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
Instructions
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To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.
Make the Salad Dressing:
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Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
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Now it's time to plate: Skewer the beet first then the lettuce followed by the goat cheese. Add the goat cheese last, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts. Serve chilled.