Prep and cook time: 35 minutes Serves 2
4 medium beets – scrubbed, trimmed, and cut in half
1/3 cup basil, sliced into ribbons
3 tablespoons maple syrup
1 10-ounce package mixed baby salad greens
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2-4 garlic cloves, minced
1/8 teaspoon Celter or pink salt
goat cheese crumbles, optional
Place beets into a saucepan and fill with enough water to cover. Bring to a boil and cook for 20 to 30 minutes or until tender. Drain and cool, then cut into cubes. In a small bowl, whisk together salt, minced garlic, maple syrup, balsamic vinegar, and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle salad with dressing.
