Mickey Beet Salad

Makes 4 servings

Ingredients:

• 2 medium beets, scrubbed, trimmed and cut into halves

• ⅓ cup walnuts

• 1 shallots, diced

• 2 teaspoons Dijon mustard 

• 1 tablespoon maple syrup 

• 2 tablespoons balsamic vinegar

• 5 tablespoons olive oil

• Salt & pepper to taste

• 1 (10 ounce) package mixed baby salad greens

• 2 ounces goat cheese, crumbled

Instructions:

1. Cook beets – Place beets in a saucepan and cover with water. Salt water and cover sauce pan. Bring to a boil and then turn down heat to medium low and simmer for 20 to 30 minutes or until tender. Drain and cool, then slice into ½” thick slices. Cut out pretty shapes with a cookie cutter if desired.
   
   

2. Toast walnuts – While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast.
   
   

3. Make dressing – Dice shallots. In a small bowl, whisk together shallots, mustard, maple syrup, balsamic vinegar, and oil. Season to taste with salt and pepper.
   
   

4. Assemble salad – In a large bowl, add dressing to greens and toss to coat. Arrange on a serving platter and sprinkle with walnuts and goat cheese. Arrange beets on top of salad.