Culinary Guides

This easy salad is a great meatless main, and it takes little hands-on time. Earthy roasted beets meet creamy goat cheese, maple candied walnuts, and a pile of tender baby greens, all tied together with a bright orange balsamic dressing. Add grilled chicken if you want to make it heartier.

Ingredients

• 4 medium beets, scrubbed, trimmed, and cut in half
• 1/3 cup chopped walnuts
• 3 tablespoons maple syrup
• 10 ounces lettuce 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

Directions

1. Place the beets in a saucepan and cover with water. Bring to a boil and cook 20 to 30 minutes, until tender. Drain, cool, and cut into cubes.
2. While the beets cook, warm the walnuts in a skillet over medium-low heat until they start to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove and set aside to cool.
3. For the dressing, whisk together the orange juice concentrate, balsamic vinegar, and olive oil.
4. Place a large helping of greens on each of four salad plates.
5. Divide the candied walnuts among the plates and scatter over the greens.
6. Add the beets and top with dabs of goat cheese.
7. Drizzle each plate with dressing and serve.

Top with grilled or roasted chicken to turn it into a full meal, and cucumber, bell pepper, or cherry tomatoes are all welcome additions.

Grower's tip: Beets are best pulled young, when they are about an inch and a half to two inches across and still sweet and tender. Left in the ground too long they turn woody, and do not toss the leafy tops, since beet greens are delicious cooked like chard.

Grow the makings of this salad yourself. A row of beets and a bed of mixed salad greens will keep this on the table all season.