Beets are in season in winter, and are produced locally (in Minnesota), though the organic beets I was able to find were grown by Cal Organic.

Beet, walnut, gorgonzola salad with leek

Original recipe from allrecipes here.

INGREDIENTS

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

I added

• raspberry vinegar to marinate roasted beets
• 1/2 leek, finely sliced

DIRECTIONS

1. [I roasted the beets instead.  Wrapped in tinfoil, 450 degree oven for 1 hour.  Removed and cooled, then cut up an marinated in raspberry vinegar.  Balsamic would have been good also.] Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
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 the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

MAKING…

Servings Per Recipe: 4

Amount Per Serving

Calories: 521

• Total Fat: 39.2g
• Cholesterol: 11mg
• Sodium: 161mg
• Total Carbs: 37.6g
• Dietary Fiber: 4.8g
• Protein: 7.9g

VIEW DETAILED NUTRITION

COST

Organic Bunched Beets – $2.69; Gorgonzola – $3.48 (had Org Walnuts $5.00 from Trader Joe’s, Maple Syrup from Family Friend, Raspberry Vinegar ~$3.50)
= Total ~$8.00

NEXT…

Kale Kielbasa soup leftovers. Still planning this for later in the week.  Cajun sweet potatoes.