(from Peachblossm’s recipe box)

Source: https://www.delilah.com/blog-detail/2018/10/5/jfbhkk5dfufm2dyr01xbnxz3efy0sa

Categories: salad, thanksgiving


  • 4 medium beets - cleaned and cut in half
  • 10-12 oz baby spinach greens
  • 1/4 medium red onion, thinly sliced
  • 1/3 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • salt and pepper to taste


  1. Place beets in enough water to cover in a saucepan. Bring to a boil, and cook until tender; 20 – 30 minutes. Drain, cool, then slice or cut into cubes and salt lightly.

  2. While beets are cooking, candy the walnuts. Using a skillet over medium-low heat, cook the nuts until warm and beginning toast. Stir in maple syrup until evenly coated. Remove from pan to small plate and let cool.

  3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, olive oil, salt and pepper to make the dressing.

  4. Place a large helping of baby spinach onto each of four salad plates. Divide beets into equal portions and top spinach with them. Do the same with the sliced onion and candied walnuts. Top generously with the feta cheese.

  5. Drizzle each with dressing and serve up to hungry diners!

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