This simple salad is a great detox for all those who ate one too many chicken wings at yesterday’s Super Bowl party. Boiling beets is a great way to maintain their bright red color and to preserve the high concentration of fiber in this cholesterol-free root vegetable. I’m using Agave Nectar to caramelize the walnuts, but you can easily substitute honey to create a similar sweetness.

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Beet & Goat Cheese Salad with Candied Walnuts

Yield: 4 servings

Prep Time: 30 min

Cook Time: 1 hour

Ingredients:

3 large red beets
2/3 cup walnuts
2 Tablespoons Agave Nectar
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon garlic, finely minced
1 teaspoon Splenda
5 oz. goat cheese
1 cup arugula, lightly packed

Directions:

First make the candied walnuts by combining the walnuts and the Agave Nectar in a saucepan over medium heat.

Stir the nuts until well coated then transfer them to a sheet pan lined with parchment paper to cool.

Scrub the beets clean, leaving the peel on. Place the beets in a large pot of boiling water. Boil for 45 minutes to an hour, just until beets are tender and skin is easily removed.

Remove the cooked beets from the pot, peel off the skin and slice into ¼" rounds (discard ends).

Next, prepare the dressing by whisking together the olive oil, balsamic vinegar, garlic and Splenda until the ingredients are well incorporated.

Plate the sliced beets on a bed of arugula then drizzle with prepared dressing. Top with portions of goat cheese and candied walnuts.