Beet Goat Cheese Salad

Beets are the only source of betalains from our food and these micro-nutrients support anti-oxidation, anti-inflammation and mega-detoxification, especially phase 2 detoxification involving a common deficiency of much needed glutathione.
Cooking time/temp: 
10 mins prep - 30 mins cook

4 medium beets - scrubbed and cut in half

1/3 cup chopped walnuts

3 tbsp maple syrup

1.5  cups mixed salad greens

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup olive oil

2 oz goat cheese


1. Place beets into sauce-pan and cover with water. Bring to boil and cook for 20 - 30 mins, until tender. Drain, cool and cut into cubes.

2. Warm walnuts in a seperate skillet until warm and stir in maple syrup. Stir until cooled and evenly coated - set aside.

3. Whisk orange concentrate, balsamic vinegar and olive oil to make dressing.

Place salad greens on a large platter, sprinkle with candied walnuts and place beets evenly across the top with dabs of goat cheese. Drizzle with dressing and serve.