A simple slow cooker dish is this chicken and corn chili. Use your creativity to add whatever seasonings you like. Excellent on a freezing winter night! I serve this with flour tortillas on the side with toppings like sour cream, grated cheese, chopped cilantro, and green onions.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
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- While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
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- To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
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- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.
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Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 108 mg |
| Sugars | 21 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This has a lot of micronutrients all bundled up in a yummy package! I added 3 oz chicken breast for a 476 calorie meal. The candied walnuts were the best ones I have ever made. I used roasted beets like a commenter suggested and it was good! I would have given it 5 stars, but it was a little too sweet for my liking. If you like sweet salads, then this is for you!
I kept it the same and I loved it! So tasty! The dressing is delicious too.
This was great! I followed the recipe exactly as written with the exception if substituting feta for the goat cheese! Thanks!
loved it as is
Way too sweet for me! Between the balsamic vinegar, maple sugar on nuts, and orange juice, I had to add lots of onions and salt to make this palatable. I will try another recipe instead.
The salad was very delicious and easy to make. Definitely making this again.
This felt like a lot of work for just a salad. I like all the ingredients, but putting them together just didn’t work for me. I made it for two of us thinking leftovers are good. I would “candy” my walnuts a different way. Not sure I liked the taste of the dressing. Disappointed.
Great fresh salad. The goat cheese and beets were a great paring with the citrus derssing.
Great recipe! I made this for lunch today. Apart from the nutrition benefits mentioned in the video, beets also contain nitrates that help keep the blood vessels flexible so the blood keeps flowing…
I like the versatility of this recipe. I was able to substitute a different cheese, with good results. A great way to use fresh beets!
This is a delicious salad, fresh, crisp and colorful. I used Costco’s precooked beets and threw in several blueberries for added color. The dressing was a perfect accompaniment for the greens. Will definitely keep this one.
SO good! My mom always requests this salad when we do family pitch-ins!
Wonderful recipe. Love the maple coated walnuts added to the salad.
Fantastic instructions on how to cook beets. Thanks!
Excellent! I added some red onion. For the walnuts, I cooked as directed then immediately spread them out on parchment paper (keeping the pieces from touching) and let them cool and harden. Then put them in the refrigerator. No clumping…no stickiness.
I added a diced apple and adjusted the dressing a little to use orange juice instead of concentrate, adding a splash of maple syrup and salt & pepper to my taste. Really, REALLY, delicious salad! I used canned beets since fresh wasn’t available this week at the grocery store. YUMM!
Dressing tastes like orange juice.
I really enjoyed this salad. I’m allergic to walnuts so I subbed pecans. My BF doesn’t care for goat cheese and is lactose intolerant so I made lactose free cheese and used that instead. This salad was fabulous. Great recipe
This recipe is fantastic! My family thought the dressing was too heavy on the vinegar, so I changed the recipe to 1 cup orange juice concentrate and kept the oil & vinegar quantities as shown. I also followed another reviewer’s suggestion and roasted the beets. I brought this salad to a celebration, and knowing everything heavy would fall to the bottom of the bowl, I deconstructed it and put the lettuce in a big bowl and arranged everything else, plus additional fruit, on a platter for guests to add to their individual salad.
This was wonderful! I added some ripe chopped pears in cubes and a touch of honey to the dressing. I also used a fresh orange and squeezed the juice rather than using frozen concentrate to make the dressing. It was delicious and got amazing reviews – even though we had a lot of dishes for dinner and my husband was afraid we would have a lot of extra food, the salad definitely wasn’t something we had to worry about! 🙂
Delish! I used feta, because I didn’t have goat cheese. Thanks!!