Preheat the oven to 350° F. Toss the beets with 1 Tbsp olive oil in a baking dish. Season with salt and pepper, cover the dish with foil and bake for 60-75 minutes or until beets are tender. Let the beets cool, then peel and cut into wedges. Chill in the refrigerator until ready to use.

Meanwhile, line a plate with parchment paper. Add the walnuts to a small skillet over medium-high heat. Toast for a couple minutes to warm, then add the Coconut Palm Sugar, nutmeg, 1 Tbsp water, and a pinch of salt and pepper. Cook, stirring constantly, until the sugar is dissolved and the water has evaporated – about 2-3 minutes. Remove from heat and place on the prepared plate to cool.

In a small bowl, make the dressing: Whisk together remaining 2 Tbsp olive oil, agave, vinegar, Dijon mustard, ¼ tsp sea salt and black pepper.

To assemble, place the greens, cooked beets and Goldenberries in a large bowl. Add the dressing and gently toss. Transfer to serving plates and top each plate with candied walnuts. Serve immediately.

Makes 4 servings

Submitted by Julie Morris