*** Spinach and Feta Salad with Fresh Beetroot

• 4 medium beets, scrubbed, trimmed, and cut in half
• 1/2 cup walnuts, chopped
• 3 Tbsp maple syrup
• 1 Tbsp unsalted butter
• 10oz fresh spinach, washed and dried
• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 4oz reduced-fat feta cheese, crumbled
• 2 oranges, sliced

Place beets in a saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.

Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.

In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.

Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.

Makes 6 servings, 11 WW PointsPlus each.