Beet Salad on a stick

• Vegetarian
• Gluten free

• Produce

  • 1 small package Baby spinach
  • 1 can Pickled beets, tiny

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 small package Walnuts

• Drinks

  • 1/4 can Orange juice concentrate

• Dairy

  • 2 oz Goat cheese

Found on nobiggie.net

Description

Ingredients

• 1 can of tiny pickled beets - drained and rinsed well
• 2 oz. of goat cheese - sliced
• 1 small package of chopped walnuts
• 2 Tablespoons of sugar
• ¼ of a can of Orange Juice concentrate
• ¼ Cup Balsamic Vinegar
• ½ Cup Olive Oil
• 1 small package of baby spinach - washed & dried (I used a spring mix lettuce, but I think spinach would be better...your choice.)
• Wooden skewers: you can use short wooden skewers or tall. I used tall that I cut to be short. Buy short if you can find them. The kind used for caramel apples would be great for this.

Directions

• To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.
• The dressing: Take the ¼ can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
• Now its time to plate: Skewer the beet first then the lettuce followed by the goat cheese. I found this is the best order, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.