Earthy Beet Salad with Goat Cheese, Candied Walnuts, and Orange-Balsamic Vinaigrette

Begin by submerging beets in a saucepan, filling it with sufficient water to cover the root vegetables. Next, bring the mixture to a rolling boil and continue cooking for 20-30 minutes or until they become tender. Subsequently, drain the water and let the beets cool down before cutting them into small cubes.

Concurrently, place walnuts in a skillet over medium-low heat and let them warm up until they start to lightly brown. At this point, stir in maple syrup and continue cooking the mixture until it's evenly glazed, then remove it from heat to cool down.

To prepare the dressing, combine orange juice concentrate, balsamic vinegar, and olive oil in a small bowl using a whisk.

Now, place a generous serving of baby greens on each of four salad plates and divide the candied walnuts equally among them. Sprinkle the walnuts over the greens, followed by an equal amount of cooked beets and a few pieces of goat cheese on top. Finally, drizzle the dressing over each salad to complete it